This is a favorite recipe from the Levana Cooks newsletter, created for the Jewish New Year. Levana Kirschenbaum is the author of the cookbooks, Levana Cooks Dairy-Free! and  Levana's Table: Kosher Cooking for Everyone.

Honey cake
 
3 cups unbleached flour (whole wheat pastry or spelt just as good)
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cardamom
1 tablespoon ground ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
 
4 eggs
1 cup brown sugar, packed
1 cup honey
1 cup oil
1 cup very strong warm tea (2 tea bags steeped in 1 cup hot water)
 
Preheat oven to 325 degrees.

Mix the first set of ingredients in a bowl and set aside. In a food processor beat the eggs with the sugar, the honey and the oil. Add the flour mixture alternately with the tea, pulsing each time 2-3 times, only until combined, beginning and ending with the flour mixture.

Pour into a greased tube pan. Bake 1 hour, or until a knife inserted in the center of the cake comes out clean. Invert the cake onto a rack and let cool.

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