Frances Fabulous Honey Cake: Many thanks to Frances Plotkin for another wonderful recipe! I used regular brown raisins since that's what I had and eliminated the optional candied citron. You'll note that the recipe calls for cognac, but I didn't have any -- so I used bourbon and it tasted just fine! 1 C strong coffee 1-3/4 C honey 3 TBS cognac (optional) -- see note above 4 eggs 4 Tbs vegetable oil (I used butter) 1-1/4 C dark brown sugar 3-1/2 C sifted all-purpose flour 3 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp nutmeg 1/2 tsp ground ginger 1/2 C chopped toasted walnuts or almonds (I use walnuts and didn't toast them) 1/2 C white raisins 1/4 C chopped candied citron (optional) Preheat oven to 300. Generously grease and flour two 9 x 5 inch loaf pans. In 2 quart sauce pan, combine the coffee and honey and bring to a boil. Let cool, then stir in the optional cognac. In a large mixing bowl, beat the eggs. Stir in the oil and brown sugar. In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and ginger. Sir in the nuts, raisins and optional citron. (note: I never sift anything. I just dump it all in a bowl and stir well with a fork. I'm sure it's not the best way, but it's a lot faster.) Stir the flour mixture and honey mixture alternately into the egg mixture. (It seems surprisingly thin when you've finished.) Pour the batter into the loaf pans and bake for 70 minutes or until cakes are springy to the touch. (All ovens are different; I bake mine for 55 - 60 minutes, so check your cakes earlier than the 70 minutes called for here.) Do not serve for 24 hours so that the flavor of the honey has a chance to develop.