Jewish Honey Cake (Parve)

• 4 eggs
• 1 cup sugar
• 1 cup honey
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch ginger
• 1/2 teaspoon ground cloves
• 12 ounces coffee, cooled
• 1 apple, peeled, cored and grated
• 1 cup raisins

1. Preheat oven to 350u0b0F. Spray two 9" x 5" loaf pans with non-stick cooking spray. Line the bottoms with brown paper.
2. In a large bowl, beat eggs. Add sugar, honey, oil and vanilla; mix well.
3. In a medium bowl, sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add the sifted, dry ingredients to the egg mixture. Add coffee, apple and raisins. Mix well.
4. Divide batter evenly between loaf pans. Bake in a 350u0b0F for 1 hour, or until a wooden pick inserted into cake comes out clean.

eggs, sugar, honey, vegetable oil, vanilla, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, ground cloves, coffee, apple, raisins

Taken from www.food.com/recipe/jewish-honey-cake-parve-171388 (may not work)