3 1/2 cups sifted plain flour
1/4 teaspoon low sodium salt
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup Splenda
3 1/2 tablespoons rapeseed oil
1 3/4 cups dark honey
1/2 cup brewed coffee
1 1/2 cups chopped walnuts or almonds
Preheat the oven to 165°C.
Brush 1/2 teaspoon of rapeseed oil on an 11 x 16 x 4 inch pan and line it with aluminium foil.
In a large bowl, sift the flour, salt, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves and ginger together.
In another bowl, beat the eggs, gradually adding the Splenda, until thick and light in colour.
Beat the oil, honey and coffee into the egg mixture.
Then stir the flour mixture and the nuts into the wet mixture and mix well.
Turn the batter into the baking pan.
Bake in the oven for 1 1/4 hours, until browned and a cake tester comes out clean.
Cool on a cake rack before removing from the pan.