1 c. sugar, separated
7 eggs, separated
1 c. honey
1 jigger rye whiskey (1 1/2 oz.)
1/2 c. strong coffee
1 tbsp. lemon juice
1 tsp. baking powder
1 tsp. baking soda
2 c. flour
1 c. cake flour, sifted
1/2 c. chopped nuts (opt.)

Beat egg whites with 1/2 cup sugar until stiff. Beat egg yolks with 1/2 cup sugar in another bowl until thick; add honey and lemon juice. Take a jigger of rye whiskey and enough coffee to make 3/4 cup and alternate coffee with dry ingredients, which have been sifted together. Add nuts. Fold in egg whites.

Bake in 350 degree oven for 1 hour in 10 inch tube pan. Fill pan 1/2 full, using another small pan for overflow. Invert pan immediately after being baked. Cool 1 hour before serving.