Step 1

Preheat the oven to 325°F. Grease two 5-by-9-inch loaf pans and line them with wax paper, then grease the paper.

Step 2

In a saucepan, bring the honey and coffee to a boil; set aside to cool.

Step 3

Soak the dried cherries in the brandy for about 30 minutes, then drain. In a small bowl, mix the almonds and cherries with 1-2 tsp flour to coat (this prevents them from sinking to the bottom of the cake).

Step 4

In the bowl of an electric mixer, blend ½ cup oil, sugar and eggs. In a separate bowl, combine the remaining 3½ cups flour, baking powder, baking soda, salt, cloves, ginger, nutmeg and cinnamon. Stir the dry ingredients into the mixer alternately with the coffee mixture until smooth. Fold in the almond-cherry mixture and orange zest.

Step 5

Pour the batter into the prepared loaf pans and bake for 1 hour 10 minutes, or until a rich golden brown. Do not remove. Turn off the oven and leave the cakes in the oven to gradually cool for at least 10 minutes, to prevent them from caving.

Step 6

Continue the cooling for another 15 minutes out of the oven. Run a knife around the inside of the pan, then put a plate over the pan and flip it over. Slice and serve.