In a small saucepan, mix honey, cinnamon, cloves and nutmeg,  bring to a boil, mixing frequently.

Remove from heat and cool to lukewarm.

Heat oven to 190°C. Lightly coat two loaf pans with cooking spray (we used a round cake pan).

In a medium bowl, combine raisins, currants, dates and walnuts, and 2 tablespoons of the flour and mix well. Set aside.

In a separate medium bowl, mix together remaining flour, baking soda, baking powder and salt. Set aside.

In a large bowl  cream together butter and brown sugar. Add egg yolks, one at a time, beatting well after each addition.

Mix in the honey. Add flour and coffee alternately until well mixed.

Stir in fruit-nut mixture. Beat egg whites until stiff and fold into the batter.

Bake about 1 1/2 hours or until toothpick tests clean.