It was a bit complicated, and I wasn't overly proud of results, but here it is:
Preheat the oven to 300 Fahrenhei, and grease a 13 by 9 inch glass baking pan. Combine in a medium saucepan and cook, stirring gently over low heat until well blended:
1.5 cups honey 1 cup brewed coffee 0.75 cup of vegetable oil 2 teaspoons vanilla
Remove from heat and set aside to cool. Whisk thoroughly in a large bowl:
3.75 cups all-purpose flour 1.5 teaspoons baking soda 1 teaspoon baking powder 2 teaspoons ground cinnamon 0.5 teaspoon ground ginger. (optional 0.75 cup raisins or chapped walnuts -- both of which would've triggered my allergies)
Beat in a medium bowl on high speed until thick and pale yellow, 4 to 5 minutes:
3 large eggs 0.75 cup sugar
Beat the cooled honey mixture into the eggs. Add the dry ingredients and beat until well-blended. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the centre comes out clean, 40 to 45 minutes (says the recipe -- for me it took 1.5 hours).
Remove from over, and perforate the surface of the cake repeatedly with a fork. Heat 0.25 of a cup of honey to lukewarm, and spread it evenly over the surface that it soaks in through the perforations. Let it cool completely before cutting.
Actually, it'd probably just be easier to make a Portal cake:
no subject
Preheat the oven to 300 Fahrenhei, and grease a 13 by 9 inch glass baking pan. Combine in a medium saucepan and cook, stirring gently over low heat until well blended:
1.5 cups honey
1 cup brewed coffee
0.75 cup of vegetable oil
2 teaspoons vanilla
Remove from heat and set aside to cool. Whisk thoroughly in a large bowl:
3.75 cups all-purpose flour
1.5 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
0.5 teaspoon ground ginger.
(optional 0.75 cup raisins or chapped walnuts -- both of which would've triggered my allergies)
Beat in a medium bowl on high speed until thick and pale yellow, 4 to 5 minutes:
3 large eggs
0.75 cup sugar
Beat the cooled honey mixture into the eggs. Add the dry ingredients and beat until well-blended. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the centre comes out clean, 40 to 45 minutes (says the recipe -- for me it took 1.5 hours).
Remove from over, and perforate the surface of the cake repeatedly with a fork. Heat 0.25 of a cup of honey to lukewarm, and spread it evenly over the surface that it soaks in through the perforations. Let it cool completely before cutting.
Actually, it'd probably just be easier to make a Portal cake: