Every year for Rosh Hashanah I bake our family’s holiday honey cake using my Aunt Belle’s incredibly wonderful recipe. It makes two loaves of sweet, spicy, fabulously moist cake.

This year I’m adding another honey cake, this one baked in a bundt pan and with clusters of dried cranberries (you could use raisins or any other chopped dried fruit).

I am so grateful that it seems as if life might be returning to somewhat near the normal that used to be. I am in the mood to celebrate with my children, grandkids and close friends.

So, three cakes it is. Three honey cakes, anyway. I’ll also be making rugelach and mandel bread.

Honey Spice Cake with Dried Cranberries

• 3-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon grated fresh orange peel

• 1-1/2 teaspoons ground cinnamon

• 1-1/2 teaspoons ground ginger

• 3/4 teaspoon ground coriander

• 1/2 teaspoon grated nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

• 3 large eggs, at room temperature

• 1/2 cup sugar

• 1-1/2 cups honey

• 3/4 cup vegetable oil

• 1 cup cold strong coffee

• 1/2 cup dried cranberries

Preheat the oven to 350 degrees. Grease a 12 cup bundt pan or 9”x13” baking pan. Combine the flour, baking soda, baking powder, orange peel, cinnamon, ginger, coriander, nutmeg, cloves and salt in a large bowl. Set aside. In another bowl, beat the eggs and sugar until the mixture is thick and pale. Add the honey, vegetable oil, and coffee and blend in thoroughly. Add the dry ingredients and stir just until combined. Fold in the cranberries. Pour the batter into the prepared pan and bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Invert onto a cake rack to cool completely.

Makes 12-16 servings