2 ¾ cups flour
1 cup honey
1 cup sugar
1 cup warm tea
1 stick unsalted butter, softened
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon ground ginger
1 cup powdered sugar, for dusting
Preheat oven to 325°F. Coat a 9×13-inch baking pan with cooking spray.
Sift together flour, cinnamon, ginger and baking powder into a large bowl and set aside.
Cream sugar and butter. Add honey and vanilla and beat until fluffy.
Beat in eggs, one at a time. Continue to beat for 1 minute after adding last egg.
Stir 2 teaspoons baking soda into 1 cup of warm coffee. Set aside.
Slowly add ⅓ of flour mixture to wet ingredients. Add ⅓ cup of coffee. Repeat until coffee and flour are all incorporated.
Pour batter into baking dish. Bake for 1 hour. Cool completely before cutting into squares. Generously dust with powdered sugar.