Makes 54 pieces

use a 10x14 inch pan or a 9x12 plus a 4x8 inch  loaf pan, or a 10 inch tube pan
recipe can be halved
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Preheat oven to 325oF
Line baking pans with parchment paper or grease lightly

4 eggs
1 c brown sugar ( or 1/2 cup brown sugar and 1/2 cup left over jam
1 3/4 c liquid honey
1/4 c light cooking oil
1/2 strong coffee or tea or orange juice
1 large apple  (Granny Smith or similar) peeled and grated  or 2/3 c unsweetened apple sauce
1 lemon  whole, grated
1 orange whole grated
2 tbsp brandy or whiskey
2 tsp vanilla extract
3 1/2 c flour, all purpose ( 1 -1/2 c can be replaced with rye flour if you wish)
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg or all spice
1/2 tsp salt
 3 tsp baking powder
1 tsp baking soda
Optional: 1 1/2 c raisins and/or 1 1/2 c lightly toasted chopped walnuts or sliced  or slivered almonds.  Almonds (sliced  or slivered)can also be reserved and used to top the cake ( 1/2-1 cup)

Grate apple, lemon and orange peel and all in food processor or blender until finely chopped.
Beat eggs lightly with an electric mixer or whisk, add brown sugar, beat until light and fluffy, and add honey, oil and coffee. Mix in apple mixture, brandy and vanilla.
Combine dry ingredients, add in 4 parts to liquid ingredients, mixing only until just incorporated after each addition.  the mix will become lighter as the baking soda reacts with the acidic liquid. Mix in raisins or nuts if desired.
Pour batter into prepared pan.

bake 45-60 min  in a  325oF oven until a tooth pick inserted comes out clean.
 cool for 5 min in pan and then remove from pan, and remove parchment and cool on a rack.  cut into squares.  The large pan cuts into 6-7 strips by 8-9 strips.  the cake keeps very well fro 2-3 days at room temperature and for at least a week in the fridge.  freezes well. It tastes better the second day.

Enjoy without guilt.