In a large bowl, mix eggs, oil, and honey until light and fluffy. Set aside.

In a separate bowl, mix flour, baking powder, baking soda, cinnamon and ginger. Set aside.

In a small bowl, mix the brandy and tea together.

Add the dry ingredients and the brandy/tea mixture alternatively to the large bowl. Add apples and stir enough to mix, but don't over mix.

Pour into a 12-cup fluted pan and cook at 325° for 1 hour and 10 minutes. 

Let cool in the pan and then turn over onto a plate. Freezes well.