We welcome the Jewish New Year with a slice of honey cake to ensure a sweet, prosperous year. It is the answer to fruitcake for Christmas. The type of honey you choose – clover, buckwheat, lavender – will add a lot of flavour and will reflect autumn aromas with the lingering scent of honey and spices. Before you measure the honey, put 1/2 teaspoon (two milliliters) of canola oil in the bottom of the measuring cup. The honey will easily slide out.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray 10- x 4-and-1/2-inch (20- x 10- x7.5-centimeter) bundt or tube pan with canola cooking spray.
In a large bowl, cream the sugar and oil with an electric mixer until well blended.
In a medium-sized bowl, add raisins, coffee, and honey. Soak for 10 minutes. Add eggs one at a time and beat well after each addition. Add to creamed sugar mixture.
In a medium-sized bowl, sift the flour, baking powder, baking soda, salt, ginger, allspice, cloves, and cinnamon. Stir.
Add the dry ingredients to the creamed sugar mixture. Beat until well combined.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Cool cake in pan for 15 minutes. Invert onto wire rack.