1/4 c. pineapple juice
1/4 c. water
3/4 tsp. baking soda
1 c. sugar
3 eggs
1 c. vegetable oil
1 c. honey
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 tsp. vanilla extract
1/2 c. chopped pecans

Combine pineapple juice and water in a small saucepan; bring to a boil. Stir in soda; set aside.

Combine sugar and next 3 ingredients; beat at medium speed of an electric mixer until well blended. Combine flour and next 4 ingredients; add to creamed mixture alternately with pineapple juice mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and pecans. Spoon batter into a greased and floured 12-cup bundt pan.

Bake at 325 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Yield: 1 (10 inch) cake.