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1
Place oven rack in center of oven, and preheat to 350 degrees.
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2
Prepare pan: Coat the pan with butter-flavor nonstick vegetable spray or solid shortening, line the pan with baking parchment or wax paper, grease the paper, and dust with flour, then tap out the excess flour.
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3
In a medium bowl, dissolve the espresso powder in the hot water. Whisk in the honey until dissolved. Whisk in the sugar and eggs, then the oil.
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4
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center of the dry ingredients, and pour in the honey mixture. Beat the batter to blend well until smooth and slightly runny.
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5
Scrape the batter into the prepared pan. Bake 55 to 60 minutes, until the top is springy to the touch and nicely risen, perhaps with a crack in the center, and a cake tester (or wooden skewer) inserted into the middle comes out clean. Check the cake color during baking; if it seems to be getting too brown, cover it loosely with a piece of aluminum foil for the last 10 minutes or so. Cool the cake in the pan on a wire rack for at least 30 minutes.
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6
Note for higher-ups: If you are at 7,000 feet, Purdy recommends placing the oven rack in the lower third of the oven. Use 1 1/2 teaspoons baking powder and 1/4 teaspoon baking soda. Bake for 50 to 53 minutes.
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7
At 10,000 feet, place the oven rack in the center of the oven, increase the flour to 2 1/2 cups plus 3 tablespoons, use 1/2 teaspoon baking powder and 1/8 teaspoon baking soda. Bake for 35 to 40 minutes.
