I've been making these for decades.

Lots of work, but the results (if you don't screw it up and if you use REAL ingredients) are worth it.

SYRIAN HONEY CAKE

2 large eggs
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup honey
1/2 cup fine-ground coffee
mixed with 3/4 tspns baking SODA
1/2 cup oil
1 tblspn orange liqueur
1/8 cup orange juice mixed w/
1/8 cup lemon juice
1/2 tspn orange rind (peel)
2 cups flour
1/2 tspn salt
1 tspn baking POWDER
1/2 tspn cinnamon
1/2 tspn ground cloves
3/4 tspn ground ginger
1/2 tspn allspice
1/2 tspn nutmeg
1/2 cup raisins (soaked in booze)
1/2 cup choco chips



HONEY/BOOZE SYRUP

1/2 cup honey
1/2 cup water
1 cup sugar
1 tblspn lemon juice
1/4 tspn orange peel
1 piece stick cinnamon
1/2 cup whiskey, or other liquor or liqueur (I use cheap amaretto)

Mix honey, water, sugar, lemon juice in pot, stir well until sticky
Remove cinnamon stick, let the syrup cool, to warm, but not cool.
Add liquor (or not); may continue adding liquor until a slice of it makes everyone around you more interesting.

Beat eggs and sugars in a large bowl,
Add honey, coffee/baking soda mixture, oil, orange liqueur, juice and orange rind,
Blend this into egg & sugar mixture,
Add flour, salt, baking POWER, spices,
Fold in raisins and choco chips,
Grease & flour Bundt pan, pour in batter, spread evenly
Bake 50 minutes at 350 degrees or until blade comes out clean,
Cool in pan (about 1/2 hr),
Turnover onto plate, transfer to rack and let cool completely,
Return cake to the Bundt pan and drizzle 1/2 cup of the syrup over the top (bottom of cake) allowing it to seep down the sides,
Wait an hour (for it to soak in) and repeat,
Cover and let sit to soak up the syrup, for 1 day.
Turn out onto a plate (allow it time to drop as it will have swelled from the syrup.
Cake freezes well and keeps well with all the booze.
Keeps YOU pretty well, too, with all that booze...remember, you can really pour the booze into this thing, but be careful not to make it "wet" with it. Otherwise: Cheers!