6 eggs, unbeaten
2 c. sugar
1 1/2 c. honey
1 1/2 c. coffee
4 tbsp. vegetable oil
3 c. flour, sifted
2 tsp. baking soda
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ginger
Dash of nutmeg
Dash of salt
1 c. raisins
1 tbsp. flour
1 c. nuts, coarsely ground

Beat eggs, sugar, honey, coffee, and oil at a very slow speed for about 3 minutes or until just blended. Sift all dry ingredients. Pour liquid mixture into flour mixture and blend slowly. Combine raisins and nuts with 1 tablespoon flour and stir into cake mixture. Pour into greased 9 x 13 inch pan, lined with heavy aluminum foil. Bake at 350 degrees for 45 to 55 minutes. Put on wire rack until cool. Cover; leave foil on and store in refrigerator for about 1 week. Do not freeze.