Mix all ingredients together. Fill foil-lined, greased tins ½ to ¾ full. Bake in slow oven (325 degrees) for 1-1 ¼ hours. Remove from pans and foil. Cool. Wrap in plastic wrap or foil and store in tightly covered container to ripen. (2-3 weeks) When ripe, the top will have a very moist layer. Slice thinly and serve as cofee cake. May be buttered if desired. This makes 3-4 medium loaves.

This recipe was given to my parents by a Belgian couple (Truck gardeners who lived near Selfrigde Field) in the Mid 1930’s. We make at least one batch in time to be ready to eat at Christmas and often will make another later.

It is a good way to use up left-over coffee, but it can be made with strong instant coffee also. It is very important that you follow the instructions about the lining in the pan and the ripening of the bread after the baking. The pans are bread loaf size. We use the smaller size as this gives more top sides. Richard C. Bloom, Grand Blanc.

  • 2 lbs. flour
  • 4 tsp soda
  • 2 eggs
  • 1 tbsp salt
  • 1 pint sugar
  • 1 tbsp cinnamon
  • 1 pint coffee
  • few drops oil of anise
  • 1 pint honey