Honey Cake for Rosh Hashanah

• This is my mom's honey cake recipe that my brother David absolutely loves. I'm copying exactly as she wrote it in an email to my brother...
  Honey Cake for Rosh Hashanah
  
  4 eggs
  1 cup sugar
  1 cup strong black coffee (cooled)
  1/4 cup melted shortening or Crisco oil
  1/3 cup whiskey
  1 lb jar honey
  5 cups flour
  2 teaspoons double acting baking powder
  1 teaspoon baking soda
  1 teaspoon cinnamon
  1/4 teaspoon nutmeg
  1/8 teaspoon black pepper
  1 cup raisins (dark or golden)
  3/4 cup chopped nuts (walnuts or pecans)
  1/2 cup cut up maraschino cherries
  
  Preheat oven to 350 degrees. Grease and flour a 9" tube pan or 3 foil loaf pans
  Sift flour, baking soda, baking powder, cinnamon, nutmeg, and pepper. Put aside. In a large mixing bowl at medium speed, beat eggs well and gradually add sugar. Continue beating while ading honey, oil and whiskey. Alternately add flour and coffee. Add raisins, nuts and cherries. Continue mixing on high or medium speed until you see air bubbles. The secret of this cake depends upon beating it well. You may hear a crackling sound with air bubbles, this is good. Put in 9' pan and bake for about 1 hour. You can put nuts and cherry halves on the top before putting it in the oven. Bake in the loaf pans for about 40 minutes. Test cake with a tester to make sure it comes out clean when inserted. It is delicious sliced and served with cream cheese for breakfast when you tire of eating it plan... if this should happen. Also, makes nice xmas gifts.. Bubbe Nettie used to do this. This was my grandmother's recipe so treasure it as I have.
  
  (As always, when my mom gave us a recipe she always ended it with...Any questions you know where I am.) So, at this point no one should have any questions. I'm sure you can ask my brother because he has made this and it turned out well.