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.