Preheat your oven to 350°F / 175°C. Generously grease a 9x5-inch loaf pan with butter.
In a small saucepan, gently melt the 2 tablespoons (30 ml / 1 fl oz) of butter with the orange zest over medium heat.
Cook just until the butter begins to sizzle and become fragrant, then remove from the heat and set aside.
In a large bowl, whisk together the all-purpose flour, rye flour, baking soda, cinnamon, salt, allspice, nutmeg, cloves, and ginger.
In a separate bowl, use a hand mixer or stand mixer to beat the eggs and sugar together until the mixture is pale, light, and thick.
Beat in the honey and the slightly cooled coffee, followed by the melted butter and zest mixture.
Mix until just combined.
Gently fold the dry into the wet by hand using a spatula.
Stir only until no dry streaks remain—do not overmix.
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the cake cool in the pan for 5 minutes before carefully inverting it onto a wire rack to cool completely before slicing and serving.
Don't overmix the batter once you add the dry .
Mix just until combined to ensure a tender, soft crumb rather than a tough, dense cake.
