Holiday Honey Cake

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl.
3. In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended.
4. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
5. Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours.
6. In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutes.
7. Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.