Looking for an updated honey cake this Rosh Hashanah? This is it!
Preheat oven to 325 degrees Fahrenheit. Grease and flour a five-to-six-cup bundt pan; set aside.
In a medium bowl, whisk together flour, baking powder, cinnamon, cloves, nutmeg, and salt. Set aside.
In a large mixing bowl, beat sugar and oil until incorporated, about one minute. Add eggs one at a time, beating well after each addition. Reduce speed to low and add honey and applesauce.
Add flour mixture in thirds and beat just until combined.
Bake 40 to 45 minutes or until a cake tester inserted into the center comes out clean. Cool in pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.
You can also bake as individual mini cakes or muffins or in two loaf pans. Reduce baking time to 15 to 20 minutes accordingly.