1/3cupdried cranberries soaked in rumjust to cover
1/2cupwalnutschopped
Instructions
Preheat the oven to 170C (325F). Grease the loaf pans.
Mix the flour, sugar, and spices in a bowl. Add the honey, oil and eggs, and whisk into a smooth batter. Dissolve the coffee into 1 cup of boiling water. Add the baking soda to the batter, and then add the coffee. Gently fold in the orange rind, cranberries and rum, and the walnuts.
Pour the batter into the greased loaf pans and bake for approximately 45 minutes until the cake is dark brown and the toothpick is clean with a few crumbs adhering.
Cool the cakes completely and wrap with aluminum foil. Place in a cool, dry place to mature for 7 days.