This recipe turns honey cake into a banana bread-type cake with gooey chocolate and crunchy nuts. This is definitely a traditional honey cake, only better.
- spray oil - containing flour, or regular spray oil plus 2 tbsp flour for greasing and flouring pan
- honey - 3/4 cup
- canola oil - 1/2 cup (or vegetable oil)
- sugar - 1/2 cup
- dark brown sugar - 1/3 cup
- eggs - 2
- vanilla extract - 1 tsp
- ground cloves - 1/2 tsp
- ground cinnamon - 1/2 tsp
- ground ginger - 1/2 tsp
- all purpose flour - 2 cups
- baking powder - 1 tsp
- baking soda - 1 tsp
- salt - dash
- pecan halves - 1 cup, broken into 1/2 inch pieces
- chocolate chips - 1/2 cup
- brewed espresso - 2/3 cup, or very strong coffee (or 1 teaspoon instant coffee granules dissolved in 2/3 cup boiling water)
Preheat the oven to 350ºF. Grease and flour a 12-inch loaf pan.
In a large bowl, whisk together the coffee and honey. Add the oil, white sugar, brown sugar, eggs and vanilla and whisk well. Add the, cloves, cinnamon, and ginger, and mix well. Add the flour, baking powder, baking soda and salt and beat with an electric mixer on medium speed for 2 minutes, or mix vigorously by hand, until you have a smooth batter.
Add the pecan pieces and chips and mix to distribute. Scoop batter into the pan. Bake for 50 -55 minutes, or until a skewer inserted comes out clean. Let cool for 10 minutes in the pan and then turn out onto a rack to cool completely. This cake is good either warm or at room temperature.
Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.