Makes 1 10-inch tube cake, on 13-by-9-inch cake or 2 large loaves

• 3 cups (15 ounces) all-purpose flour or 1 1/2 cups white flour and 1 1/2 cups rye flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon or 1 teaspoon ground ginger, or 1 teaspoon cinnamon and 1/2 teaspoon ginger
• 1/2 teaspoon ground cardamom, nutmeg, or allspice
• 1/4 teaspoon ground cloves
• 4 large eggs, lightly beaten
• 1 cup vegetable oil
• 1 cup honey
• 1 cup granulated sugar
• 1 cup dark brown sugar, packed
• 1 cup strong coffee (from about 1 tablespoon instant coffee) or tea (from 2 bags)
• 1 to 1 1/2 cups raisins, diced candied citron, mixed candied fruit, or chopped toasted walnuts or pecans; or 1/2 cup raisins, 1/2 cup chopped dried apricots, and 1/2 cup chopped nuts (optional)

Preheat the oven to 325 degrees. Grease Bundt or tube pan, baking pan or 2 loaf pans, line the bottom and sides with parchment paper, and regrease.

Sift together the flour, baking powder, baking soda, salt, cinnamon, cardamom and cloves. In a large bowl, combine the eggs, oil, honey and sugars. Add the coffee. Stir in the flour mixture until smooth. If using, add the fruit.

Pour into the prepared pan and place on a baking sheet. Bake until a tester inserted in the center comes out clean and the top springs back when lightly touched, about 1 hour for a Bundt or tube pan, 40 to 45 minutes for 13-by-9-inch pan, or 45 to 55 minutes for loaf pans. Do not overbake or the outside will burn and the interior will dry out. Let cool in the pan for 15 minutes, then transfer to wire rack and let cool completely. Wrap in plastic or aluminum foil and let stand for at least 24 hours. The flavor improves and the cake matures after a day or 2.

-- "Encyclopedia of Jewish Food"
by Gil Marks (Wiley, $40)

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