Ingredients
1/2 cup unsalted butter
1 cup firmly packed brown sugar
4 eggs, separated
1 cup buckwheat honey
1 tsp. vanilla
2 tbsp. coarsely grated orange rind
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
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Cream together butter and brown sugar; beat in egg yolks, one at a time, and continue beating until batter is light. Stir in honey, vanilla and orange rind. Sift together flour, baking powder, soda, salt and spices. Remove 2 tbsp (25 mL) of sifted mixture and toss with walnuts; set aside. Beat dry ingredients into creamed mixture in three parts, alternating first with coffee and then with orange juice. Stir nuts into batter just until evenly distributed. Beat egg whites until stiff but not dry; fold into batter. Transfer to greased and floured 10-inch (4 L) tube or bundt pan and bake in 300F (150C) oven for 1-1/2 hours or until deep amber and firm to touch. Cool in pan on rack and, ideally, let mature for 2 days before slicing. Dust with icing sugar if desired and serve on a doily-lined cake plate or stand.
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing