3 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. ground cinnamon
1/2 tsp. baking soda
1 tbsp. instant coffee
1/2 c. boiling water
1/4 c. vegetable or peanut oil
1 c. honey
Grated peel of 1 washed orange
2 tbsp. brandy or any whiskey
4 eggs
1 c. sugar
1 c. chopped walnuts

Combine the flour, baking powder, cinnamon, and baking soda; set aside. Mix the instant coffee with the water; blend in the oil, honey, orange peel, and brandy. In a large bowl, beat the eggs until frothy; gradually add the sugar and beat until light. Add to the honey mixture. Combine the flour mixture alternately with the honey mixture, starting with flour and ending with flour. Stir in the walnuts. Pour the batter into an oiled and waxed paper-lined 13 x 9 x 2 inch baking pan. Bake in a 325 degree oven for about 50 minutes. Test with a toothpick. If moist, continue baking until a toothpick inserted in the center comes out clean. Invert the cake onto a wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness.