Dutch Honey Bread

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• 2 cups sifted all-purpose flour
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup light raisins
• 8 ounces diced candied orange peel (1 cup)
• 1/4 lb unsalted butter (1 stick)
• 1 teaspoon powdered instant espresso
• 1 cup dark brown sugar or 1 cup light brown sugar, firmly packed
• 2 eggs
• 1/2 cup honey
• 1 teaspoon baking soda
• 1/2 cup buttermilk

Recipe

• 1 position oven rack in the center of oven; preheat to 350°; butter a 10 x 5 x 3 inch loaf pan or any loaf pan with a 10 cup capacity.
• 2 dust pan all over with fine dry bread crumbs, and tap to shake out the excess over a piece of paper; set aside.
• 3 sift together the flour, ginger, cinnamon, cloves, and salt.
• 4 in a small bowl stir and toss the raisins and orange peel with about 2 tablespoons sifted dry ingredients; set aside the fruit and remaining sifted dry ingredients.
• 5 in the large bowl of an electric mixer, beat the butter until it softens slightly.
• 6 mix in the powdered espresso and then the sugar; beat to mix.
• 7 add in the eggs one at a time, beating until incorporated after each addition.
• 8 place the honey in a bowl; add the baking soda through a fine strainer, stir to mix, then add the buttermilk, and stir to mix (the mixture will be slightly foamy).
• 9 to the butter mixture, add the sifted dry ingredients in three additions, alternating with the liquid in two additions, scraping the bowl with a rubber spatula and beating on low speed only until incorporated after each addition.
• 10 remove from the mixer and stir in the floured raisins and orange peel.
• 11 turn into prepared pan and smooth the top.
• 12 bake for about 1 hour and 10 minutes, until the top feels semifirm to the touch.
• 13 if the top begins to brown too much during baking, cover it loosely with foil (the top will be flat, not rounded).
• 14 let the loaf stand in the pan 15-20 minutes; then invert a rack; let the loaf stand until completely cool.
• 15 then wrap in plastic wrap and refrigerate for a few hours or overnight.
• 16 cut into thin slices.