Rosh Hashanah Honey Cake
Preheat oven to 180°C.
Sift together the flour, salt, baking powder, baking soda, cinnamon, allspice, ginger and clove.
In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes.
Beat in the oil, honey and coffee. Stir flour mixture into egg mixture.
Chop the almonds coarsely and mix with raisins. Stir into batter.
Grease a bundt cake pan and pour the batter into prepared pan. Bake for 65 to 75 minutes until cake tests done.
Do not overbake. Let cool 10 minutes and remove from pan.
For the glaze:
Boil together 1 1/2 cups honey, lemon juice, lemon zest and water.
When glaze reaches a thick consistency, remove from heat and drizzle over cake.
Sprinkle with almond slivers (we ommited the glaze and the slivered almonds).