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1
Position oven rack in the center of oven; preheat to 350; butter a 10 x 5 x 3 inch loaf pan or any loaf pan with a 10 cup capacity.
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2
Dust pan all over with fine dry bread crumbs, and tap to shake out the excess over a piece of paper; set aside.
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3
Sift together the flour, ginger, cinnamon, cloves, and salt.
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4
In a small bowl stir and toss the raisins and orange peel with about 2 tablespoons sifted dry ingredients; set aside the fruit and remaining sifted dry ingredients.
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5
In the large bowl of an electric mixer, beat the butter until it softens slightly.
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6
Mix in the powdered espresso and then the sugar; beat to mix.
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7
Add in the eggs one at a time, beating until incorporated after each addition.
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8
Place the honey in a bowl; add the baking soda through a fine strainer, stir to mix, then add the buttermilk, and stir to mix (the mixture will be slightly foamy).
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9
To the butter mixture, add the sifted dry ingredients in three additions, alternating with the liquid in two additions, scraping the bowl with a rubber spatula and beating on low speed only until incorporated after each addition.
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10
Remove from the mixer and stir in the floured raisins and orange peel.
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11
Turn into prepared pan and smooth the top.
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12
Bake for about 1 hour and 10 minutes, until the top feels semifirm to the touch.
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13
If the top begins to brown too much during baking, cover it loosely with foil (the top will be flat, not rounded).
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14
Let the loaf stand in the pan 15-20 minutes; then invert onto a rack; let the loaf stand until completely cool.
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15
Then wrap in plastic wrap and refrigerate for a few hours or overnight.
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16
Cut into thin slices.
