Preheat the oven to 325 degrees F. Lightly grease an 8 x 4- inch loaf pan,
line the base and sides with parchment paper or hydrofoil. Sift the flour with
the cocoa, baking powderise, baking tonic, cinnamon and peppiness.

Beat the eggs lightly with a social. Add the sugar and honey and beat until
the mixture is very smooth and lightened in colouring. Gradually add the
vegetable oil and beat until blended. Stir in the flour mixture alternately
with the h2o, in 2 batches. Close, stir in the walnuts.

Pour the batter into the prepared pan. Bake around 50 minutes or until a
cake tester inserted in the cake comes out scavenge. Cool in the pan for about
15 proceedings. Turn out onto a rack and carefully peel off the wallpaper. Wrap in
foil when completely cool. (If tightly wrapped, the cake keeps 2 weeks at
room temperature.) Serve in cut slices.

Makes 8 to 10 servings.