@foodbystern: My first attempt at a honey cake for Rosh Hashanah (Jewish New Year) using award winning goodhoneyofficial since September is also national honey month. Ingredients: 2½ cups all-purpose flour 1 cup sugar 1 cup vegetable oil 4 eggs 1 cup honey 1 cup black tea 2 tsp vanilla extract 2 tsp baking powder 1 tsp baking soda ½ tsp kosher salt 2 tsp cinnamon ½ tsp nutmeg Instructions: This recipe makes one 10-cup Bundt cake. For a 9x5-inch loaf pan cut the recipe in half. 1. Preheat oven to 320°F. Grease a 10-cup Bundt pan or line a 9x5-inch loaf pan with parchment, leaving some overhang for easy removal. 2. Whisk together the eggs, sugar, oil, vanilla, and honey until smooth. Slowly whisk in the lukewarm black tea. 3. Sift in the flour, baking powder, baking soda, salt, and cinnamon. Gently fold until just combined, don’t overmix. 4. Pour into the prepared pan. Bake the Bundt for about 50-60 minutes, or the loaf for 40–45 minutes, until a toothpick comes out clean or with a few moist crumbs. 5. While the cake is still warm, drizzle about 1 tbsp fresh honey over the top and spread it into a glossy layer. Let cool before slicing and serving.

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