Honey Cakes for the Jewish Holidays are traditionally made plain, with almonds or walnuts and often with apples. My aunt Amira's version is simple honey cake made with strongly brewed tea, spices, and honey. It's parve as well and while you could make a few small cakes out of the batter to give as gifts, it looks especially beautiful and festive when baked in a bundt pan.
Serving Size: Serves 10-12
1 cup tea (3 tea bags soaked in 1 cup of boiling water), cooled
5 eggs, separated, room temperature
1 cup sugar
1 cup honey
¾ cup vegetable oil
2 ½ cups flour
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. cloves (optional)
Nonstick spay with flour
Whip the egg whites over high until stiff.
In a bowl. Mix the egg yolks, sugar, honey, and oil. In another bowl, whisk together the dry ingredients.
Whisk the dry ingredients into the wet. Do not overmix. Fold in the egg whites. Transfer to a nonstick bundt pan.
Bake at 160 degrees or 320 degrees F for about 1 hour-1 hour and 10 minutes or until deep golden and the toothpick comes out clean.
Use a pinch of salt in the egg whites to help them get extra fluffy.