1 1/2 cups toasted chopped pecans (if you like nuts - or you could substitute walnuts)
1 1/4 cups brown sugar
1 cup of warm honey (Eileen uses clover honey)
4 large eggs (room temperature)
3/4 cup vegetable oil
3 cups unbleached flour
2 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp. baking soda dissolved in 1 cup of strong coffee (Eileen lets the coffee cool down and then adds the baking soda. You can use decaf if you like)
1. To toast pecans, put them on a baking sheet and let them lightly toast for around 7 minutes in a 300 degree oven. Check done-ness and see if you need a bit more time. Also, if you smell them roasting, take them out – they are done!
2. Increase oven temperature to 325 degrees F. In an electric mixer, beat the brown sugar with the honey. Add the eggs one at a time, beating well after each addition. Add the oil and mix well. Sift together flour, baking powder, cinnamon and allspice and add to batter alternating with the coffee mixture. Stir in the toasted pecans.
3. Pour batter into a greased 9 by 13 inch pan and bake at 325 degrees for 40 minutes. Then check to see if the middle of the cake springs back. If not, then bake for another 5 to 8 minutes. Check with a toothpick – if it comes out without any batter clinging to it, then take the cake out of the oven. Enjoy!