My mother, Dorothy Wolf, made this honey cake every autumn for Rosh Hashanah. The recipe, which had been passed down through her family, incorporates a full cup of honey; the resulting cake is moist and a deep golden color.

Steps

1. Grate the apple and orange, including the peel but discarding seeds and stems. Add the coffee or coffee-and-wine combo.
2. Preheat the oven to 350 degrees. Line a large, heavy, ovenproof skillet or two 9-by-5-inch loaf pans with heavy foil or parchment paper.
3. In a medium bowl, sift together the dry ingredients.
4. In a large bowl, cream together the eggs, sugar, and oil. Add the honey.
5. In ½ cup increments, and alternating between the two, add the sifted flour mixture and the fruit/coffee mixture to the eggs/oil/sugar mixture. Stir in the raisins and the walnuts.
6. Scrape the batter into the prepared pan(s). Bake for 60 minutes, until a toothpick inserted in the middle comes out with just a few crumbs clinging to it. Let cool for 10 minutes before inverting onto wires racks to finish cooling. Cut into slices to serve.