Huge thanks to Epicurious for posting this recipe. I reprinted it here. Consider this a gift from Marcy Goldman. Rosh Hashanah is September 20th. You will thank me (and Marcy).
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup warm coffee
1/2 cup fresh orange juice
1/4 cup rye or whisky
1/2 cup slivered or sliced almonds
Use a 9-inch angel food cake pan, a 10-inch tube or bundt cake pan, or a 9 by 13-inch sheet pan.
Preheat the oven to 350°F. Lightly grease the pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan and sprinkle the top of the cake evenly with the almonds. Place the cake pan on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.