Instructions: Preheat oven to 350 F. Lightly grease a 10-cup bunt pan. In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices.

Make a well in the center, and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky. Using a strong wire whisk or electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. Spoon the batter into the prepared pan and sprinkle the top of the cake evenly with the almonds. Place the pan on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. Bake for 60 to 70 minutes. Cake should spring back when gently pressed. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

Note: If you
prefer not to use the whiskey, replace it with extra orange juice or coffee.

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