3 1/2 c. all-purpose flour, sifted
2 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ginger
1 c. sugar
3 eggs, separated
1/4 c. peanut oil
1 1/3 c. (1 lb.) pure honey
1 1/3 c. warm black coffee
1/4 tsp. cream of tartar
Almonds for garnish, if desired

Mix and sift ingredients into mixing bowl. Make a "well" and add egg yolks, oil, honey and coffee. Beat until smooth and blended. Add cream of tartar to egg whites. Beat whites until they stand in very stiff peaks when beater is removed. Gently fold yolk mixture into whites. DO NOT BEAT OR STIR. Pour batter into pre-greased 9 inch tube pan. Bake in a moderate oven at 350 degrees for 55 to 60 minutes or until cake springs back when lightly touched with finger. Invert cake pan on rack until completely cooled. Loosen cake with spatula. Remove from pan. Decorate with almonds, if desired. Makes 8 to 10 servings.