Here is a recipe adapted from "A Treasury of Jewish Holiday Baking" by Marcy Goldman that results in a rich fragrant cake – it's the perfect treat to bake for the people in your life.
1 cup of mild honey such as clover, acacia, or alfalfa
1 ½ cups white granulated sugar
½ cup light brown sugar
3 ½ cups flour
1 cup vegetable oil
1 teaspoon pure vanilla extract
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
4 teaspoons ground cinnamon
¼ cup whisky
½ cup freshly squeezed orange juice
1 cup freshly brewed quality coffee
3 large eggs
1 teaspoon baking soda
1 tablespoon baking powder
Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).
Mix all the ingredients in a large bowl.
Coat the interior of a 10-inch (25-centimeter) Bundt cake pan with vegetable oil.
Pour the batter into the pans until they are halfway full, and bake for 60 to 70 minutes.
If the top of the cake browns too rapidly, loosely cover it with a piece of aluminum foil after 30 minutes of baking. This cake is ready when the center springs back easily when touched.
When the cake is ready, remove it from the oven and allow it to cool. Once the cake is cool, you can wrap it up with cellophane paper and ribbons.