Preheat oven to 350 F. Grease 2 large loaf pans and line them with parchment paper
In a large bowl add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger powder, ground cloves and allspice. Mix well to combine.
In a separate large bowl add the granulated sugar, brown sugar, oil, BeeMaid Creamed Honey, eggs, vanilla extract, orange juice and warm coffee. Mix with a whisk until the creamed honey and sugars have melted and the mixture is combined with the eggs. Add the orange zest to the coffee and honey mixture and mix evenly.
Slowly pour the liquid mixture into the flour mixture. Use a whisk or spoon to combine the dry and wet ingredients while pouring in the rest of the liquid mixture. Don't over mix.
Pour the batter into the prepared loaf pans. Top the cake batter with the oat and slivered almonds evenly over the top of each loaf. Bake for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and let cool on a cooling rack for a half hour. Leave the cakes in the pan.
While the cakes are cooking make the glaze by adding the granulated sugar, orange juice, honey, powdered ginger and orange zest. Bring to a boil, stirring until the ingredients are combined. Set aside to cool slightly.
Using a knife, poke holes into the top of each cake. Pour the glaze evenly over each cake using a brush if needed to gently spread the glaze to cover.
Set the loaves aside to cool completely. When cooled, remove the cakes from the loaf pans and cut. Enjoy immediately after cooled, or place cut pieces in the fridge to last a few days longer.
TIP: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the microwave or toast in the toaster for a quick and delicious breakfast.