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Parve
Easy
1 Hour, 30 Minutes
Diets 
Tried and true a hundred times over, this scribbled-into-a-phonebook recipe yields that classic honey cake everyone will enjoy for Rosh Hashana (or Purim)! Yields 2 tube pans For more great ideas, watch Baruch Hashem It’s Shabbos!
1 pound Haddar Honey
3/4 cup Amaretto or Schmerling Chocolate Liqueur
3 and 1/2 cups Glicks All-Purpose Flour
2 cups granulated sugar (divided)
18 large eggs, at room temperature
1 teaspoon instant coffee
1 teaspoon Gefen Baking Soda
1 teaspoon ground cinnamon
1/2 cup Gefen Canola Oil
1/4 cup boiling water
Begin by separating the room temperature eggs.
Place the 18 egg whites in a mixing bowl and start whipping them to create a nice stiff snow. Gradually add one cup of granulated sugar while continuing to mix on high speed. This should take about five minutes. You’ll have a beautiful meringue.
Transfer the meringue into a large mixing bowl and set it aside.
In a separate mixer bowl, add the egg yolks and vegetable oil. Start mixing at medium speed and slowly add 1 cup of granulated sugar. Continue mixing until well combined.
In a separate small bowl, combine the instant coffee, baking soda, and ground cinnamon with the boiling water. Mix until everything is dissolved. Then, add the Amaretto or chocolate liqueur to this mixture.
Add the coffee and liqueur mixture to the mixer bowl with the egg yolk mixture, and also add in all the honey. Mix until everything is well combined.
Gradually add the flour to the mixer and ensure it gets fully incorporated into the batter.
Remove the batter from the mixer and gently fold it into the large bowl of whipped egg whites. Be careful and fold from the bottom up to maintain the fluffy texture.
Transfer the combined batter evenly into two non-greased removable base tube pans, filling each pan up to three-fourths full.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake the cakes for 20 to 30 minutes. After this initial baking time, reduce the oven temperature to 325 degrees Fahrenheit (163 degrees Celsius) and continue baking for another 40 to 50 minutes or until the cakes turn golden brown and a toothpick inserted in the center comes out clean.
Once done, remove the cakes from the oven and place them on top of bottles of Baron Herzog wine to cool, ensuring they cool evenly. Enjoy this delicious Bobbi Weisz Honey Cake!
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you mention oil two times? please clarify