Honey Cake I

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Cream together soft margarine and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the mashed banana until combined.

In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves.

Stir the honey and cold strong coffee together in a small bowl until well blended.

Alternate adding the dry ingredients and the honey-coffee mixture to the egg mixture, beginning and ending with the dry ingredients. Mix gently until just combined.

Pour batter into prepared pan, smoothing the top with a spatula.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Remove cake from oven and allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.