By Used by permission from the book, "Sabbath: A Gift of Time" by Bonnie Saul Wilks This delicious dessert can be made for Rosh HaShana (Jewish New Year) since honey is a traditional food eaten during the fall High Holiday season. It can also be the tasty end to a Sabbath dinner as well. Chag Semeach! Ingredients 1 cup sugar 3 cups self-rising flour 1 & ½ teaspoon cinnamon 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 cup honey 1 cup strong coffee ¾ cup vegetable oil 1 teaspoon vanilla extract 2 eggs ½ cup semisweet chocolate morsels ½ cup pecans DirectionsPreheat oven to 350°F. Spray a bundt pan with non-stick vegetable spray. In a large mixing bowl, combine flour sugar, cinnamon, cloves, and nutmeg; make a well in the center. Add honey, coffee, oil, vanilla, and eggs; beat until well blended and smooth. Stir in chocolate morsels and pecans. Pour into prepared bundt pan. Bake 45 to 60 minutes or until a tester inserted in the center comes out clean. Cool in bundt pan for 20 minutes. Remove from bundt pan; cool completely on a wire rack.