Preheat oven to 325 degrees.
Cream butter with honey and sugar. Add eggs, one at a time, and beat well.
Add baking powder and baking soda to the hot coffee (the mixture will foam up).
Add salt and ginger to flour. Then add the coffee mixture alternately with the flour
mixture to the creamed mixture. Add chopped nuts.
Line two 9- x 5-inch pans with greased and floured waxed paper. Pour half the cake
batter into each pan. Bake at 325 degrees for approximately 1 hour or until a knife stuck into the center comes out clean.
Edible Shasta-Butte is the guide to local food, dining, and gardening in Northern California’s central valley from Butte County north to the Oregon border.