Traditional in many cultures celebrating the holiday around Ostara, honey cake symbolizes the hope that the future will be sweet.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
3 large eggs
1 cup honey
1 cup sugar
1 cup vegetable oil
1/2 cup brewed coffee
1/4 cup water
For chocolate glaze:
1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light)
2 teaspoons light corn syrup
4 ounces bittersweet (60% cacao) chocolate, finely chopped
Preheat oven to 350°F. and generously butter a 12-cup bundt pan.
Into a large bowl sift together flour, baking powder, cinnamon, baking soda, salt, and cloves. In a small bowl lightly beat eggs. Make a well in center of flour mixture and add eggs with remaining ingredients, whisking until combined well.
Pour batter into pan and bake in middle of oven until a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 20 minutes and turn out onto rack to cool completely. Cake may be kept in an airtight container at room temperature 1 week.
Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.