A delicious Jewish New Year tradition that will make any honey cake hater a honey cake fan. Personally, I prefer an extra moist, sweet, high New Year's honey cake. I tested some 50 or so cakes, on the way to creating this one. This one is queen of the realm - rich with honey, just perfectly spiced. Majestic in taste and stature. One tester gave the ultimate compliment saying "This one is worth the price of the whole cookbook". Like most honey cakes, this is a good keeper and can be made a couple of days ahead. My original version of this cake is in the 10th Anniversary of A Treasury of Jewish Holiday Baking, Whitecap Books, 2009. It is exceptional, sweet and spicy - I don't think you can do better. But I like this online version because it is a bit bigger and uses cola as well as some other nice things for a slightly different version of my original cake. For my honey cakes, it is preferable to use a angel food cake pan (not a Bundt) and give it all the baking time it needs.