Rosh Hashanah Apple & Honey Breakfast Cake (16 servings) 2 cups all-purpose flour 1 and 1/2 teaspoon baking powder 1 and 1/2 teaspoon apple pie spice (or equal parts cinnamon/cloves/sugar) 1/2 teaspoon baking soda 1/4 teaspoon ground cardamom 1/2 cup margarine or butter 1 cup honey + 3 additional Tablespoons 2 large eggs 1 cup orange juice 2 and 1/2 cups dried apples Preheat oven to 325 degrees. Grease a 2 quart baking dish; set aside. Stir together flour, baking powder, apple pie spice, baking soda, and cardamom. Set aside. In a mixing bowl beat margarine with an electric mixer on medium speed for 30 seconds. Add the 1 C. honey and eggs; beat until smooth. Add flour mixture and orange juice alternately to the beaten mixture, beating on low speed until just combined. Pour batter into prepared pan. Bake for 20 minutes. Meanwhile, pour boiling water over apples to cover; let stand 15 minutes; drain well. Sprinkle cake with apples. Bake 15-20 minutes more or until a wooden toothpick inserted in center comes out clean. In a small saucepan, heat the 3 Tbs. honey just until warm; drizzle over cake. Special Note From Submitter: Rosh Hashana isn't a sleeping-late, pancakes-and-eggs-for-breakfast holiday. It's a hurry-up-get-dressed-up-and-go-to-synagogue holiday. At home, our family tradition is to dip slices of apple or round hallah (holiday bread) into honey. "May it be a good, sweet year - shanah tovah u-metukah" we say to each other, and we exchange sweet, sticky kisses. This Apple Honey cake is a great way to honor our family tradition - even if we're running late in the morning! Hope you try it! Mr Breakfast would like to thank MichiganDan for this recipe. Recipe number 2139. Submitted 9/6/2007.