This recipe is from der heim. It was originally given to Mrs. T. Wenger by Mrs. F. Hart. When my friend shared it with me, I decided to give it a try, and I was pleasantly surprised. The yeast added so much! This cake is light and fluffy and very flavorful. I now make it every year for Rosh Hashanah!

Serves 15

•  2 Tbsp dry wine
• 2 Tbsp whiskey
• 1 level tsp dry yeast
• 7 eggs, separated
• 1/2  cup + 2 Tbsp golden sugar
• 1 1/2 cups flour (I use 80% whole wheat)
• full 1/2 cup honey
• 1/4  cup oil
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2  tsp salt
• 1/2  tsp nutmeg
• 1/8  tsp cardamon (optional)
• 1/8   tsp cloves (optional)

Preheat oven to 300°F (150°C).

Combine wine and whiskey in a small bowl. Dissolve yeast in it.

Meanwhile, beat egg whites until stiff, gradually adding the sugar. Set aside.

Beat the yolks with the rest of the ingredients, including the yeast mixture, until well combined. Fold the whites into the batter. Carefully pour the batter into an ungreased tube pan and bake for 55 minutes, or until golden brown.

Remove the cake from the oven and turn it over on a bottle until it cools.