3 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
3 eggs plus 2 egg whites, OR 4 eggs
1 cup packed dark brown sugar
1/3 cup vegetable oil
1 1/4 cups honey
3/4 cup cold brewed coffee OR tea
1/4 cup freshly squeezed orange juice, brandy, OR whiskey
1/2 cup dark raisins
1/2 cup dried apricots, chopped

preheat the oven to 325 degrees. spray or grease and lightly flour a 10″ bundt pan.

in a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and allspice. set aside.

in another large bowl, with an electric mixer, beat the eggs, egg whites, if using, sugar, and oil until light. add the honey and mix well. add the dry ingredients alternately with the coffee and orange juice, mixing only until blended. stir in the raisins and apricots.

pour the batter into the prepared pan. bake in the center of the oven for 1 hour and 15 minutes, or until a cake tester or toothpick inserted into the center comes out clean. cool the cake for 20 minutes in the pan on a wire rack. loosen the cake from the sides of the pan using a flexible spatula. carefully unmold it onto a plate or cardboard round and let cool completely.

makes 1 (10″) bundt cake