Preheat oven to 350 F. Grease bottom only of a 9 or l0” tube pan or use three 8” loaf pans. (This cake makes a great hostess gift so making it smaller means you have more to give.) Cut out a circle (or rectangle if you’re using a loaf pan) of parchment paper and line pan bottom. In the bowl of your electric mixer, blend oil, honey, white sugar, brown sugar, and marmalade. Blend well then add in eggs. In a separate bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, cloves, and allspice. Slowly add the flour mixture to add wet ingredients, alternating with the coffee to make a smooth batter. Add in the cup of etrog pulp. (A dear friend makes etrog liqueur every year and after the liqueur is decanted – a process which takes several months, what do you do with the boozy etrog pulp? You freeze the pulp in 1 cup portions and then add it to the honey cake batter the next time you make cake. The etrog pulp will make the cake very moist and won’t taste of alcohol.)

Blend well to make a smooth batter.

Pour batter into pan - it will be quite loose. Sprinkle top with slivered almonds. Place cake on one or two heavy baking sheets to prevent the bottom from browning too fast. Bake 55-60 minutes or until cake springs back when lightly pressed with fingertips. When the honey cake is completely cool, if you’d like, drizzle etrog liqueur over the top. (I’ve also used Single Malt Scotch to drizzle and the men at the table appreciated that flavor.)