Grease two 9 by 5-inch loaf pans.  Fit the bottom of 
     each pan with a small piece of wax paper; then grease
     the paper.  Preheat the oven to 325*.

     Add the instant coffee granules to the warm water,
     and stir until they are dissolved.  Mix in the orange 
     juice concentrate and set aside. 

     Put the eggs, oil, honey, and sugar into a large mixer
     bowl. With an electric mixer at medium speed, beat
     until completely combined, about 2 minutes.  Beat in
     about a third of the flour, along with the cinnamon, 
     allspice, salt, baking powder and baking soda.  Then
     add a third of the liquid mixture.  Continue twice 
     more, adding half the dry and half the liquid ingredients
     each time, and beating well after each addition. Then 
     beat the batter on high speed for 1 to 2 minutes, until it
     is very smooth. 

     Pour the batter into the prepared pans, and bake the 
     cakes at 325* for about 60 to 70 minutes, until a 
     toothpick inserted into the center of each cake comes 
     out clean.  The cakes should look completely dry on 
     top. Remove the cakes from the oven, and let them 
     cool for 1 hour in their pans on a wire rack. 

     Run a knife around the sides of each cake to loosen
     it; then turn the cake out of its pan, and peel the wax 
     paper from the bottom.  Invert the cakes so the tops
     are facing upward.  Cool the cakes completely on the 
     wire rack. 

     This cake keeps well and is even better when aged, 
     so wrap tightly ( zip lock bags are best ) and refrigerate 
     for several days.  Or you can freeze one of the cakes 
     for later use.

      Makes 2 loaf cakes.