butter or oil and flour to prepare pan 2 cups whole wheat flour
1 cup all purpose flour 2 teaspoons baking powder
1 teaspoon baking soda 1 teaspoon Vietnamese cinnamon
1/2 teaspoon each salt, ginger and allspice 3 eggs, room temperature
1/2 cup demerrera or raw sugar 1 cup oil (not olive)
1 cup honey (strong and dark types preferred) 1 cup cold strong brewed coffee
Preheat oven to 350 degrees. Grease a bundt pan. Lightly flour and shake out excess.
Whisk together flours, baking powder and soda, spices and salt. Set aside.
Beat together eggs and sugar until light and fluffy.
Slowly add the oil, honey and coffee
and beat until well combined.
Add the flour to the wet mixture in three or four parts, mixing lightly until just combined.
Scrape sides and bottom of bowl and mix until flour is completely incorporated.
Pour batter into prepared pan, being sure to scrape the bottom of the bowl as the batter
is flowing into the pan to eliminate any heavy spots.
Bang filled pan on the counter to remove air
bubbles before placing in the oven. Bake 50-65 minutes, until a toothpick tests clean.
Cool on rack for 15 minutes. Remove from pan, Store in an airtight container.