From “Miriam’s Kitchen.”
Ringing in Rosh Hashanah with honey should lead to a sweet new year, but this cake is delicious anytime. It is especially nice to serve with tea. To help the honey slide right out, spray the measuring cup with nonstick spray first.
Ingredients
1 heaping cup honey
½ cup oil
1 ¼ cup sugar
1 egg
3 cups flour
1 tsp baking soda
6 tsp instant tea mix
½ tsp cinnamon
dash of ground cloves
Directions
Preheat oven to 350 degrees. Mix honey, oil, sugar and egg. Sift flour with baking soda. Mix instant tea with enough water to make one cup. Add tea to honey mixture. Add flour mixture, cinnamon and cloves. Mix. Grease round Bundt pan with margarine. Bake at 350 degrees for about 90 minutes on the top rack until browned.
a little of each 