Holiday Honey-Orange Cake

4 large eggs
½ cup vegetable oil
1 cup sugar
1 cup honey
1 Tbs decaffeinated instant coffee
1 cup warm water
1 6-oz can frozen orange juice
2½ cups sifted unbleached white flour
1 cup whole wheat flour
1½ tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground allspice
zest of one orange (optional)

Preheat oven to 300°. Grease two 8 ½ x 4 ½ inch loaf pans. Line bottom of pans with waxed paper and grease the waxed paper.

With an electric mixer mix together eggs, oil, sugar and honey. Dissolve coffee in water and add to the mixture. Beat on medium speed for 3 minutes until smooth. Add orange juice. Beat 3 minutes.

In a separate bowl, mix together dry ingredients. Add to the batter and beat slowly to incorporate. Increase speed to medium and beat another 3 minutes. Add orange zest if using.

Pour batter into prepared loaf pans. Bake for 1 hour 10 minutes or until cake tests done when a toothpick is inserted in the center. Cool on a rack for 45 minute. Remove from pan and return to rack to continue cooling. Cake mellows if left to stand overnight.

(Contributed by Judi Kandell, from the TBI Sisterhood cookbook “Mi dor l’dor: From Generation to Generation, Recipes to Cherish”)