Preparation

1. Preheat oven to 350 degrees. Coat a 9 1/2 inch Bundt pan with nonstick cooking spray.
2. In a large saucepan, add the freshly brewed tea, honey, sugar, and oil. Bring the mixture to a boil over medium-high heat, stirring until the honey and sugar dissolve.
3. Turn the heat to medium and add the baking soda. Keep stirring for another 30 seconds. The mixture will foam and expand in volume. Add the cinnamon, ginger, nutmeg, cloves and salt, mix well. Set the mixture aside and let cool to room temperature.
4. Once the tea mixture as cooled, add the eggs and mix well with a whisk.
5. Add the 3 cups of flour, 1 cup at a time, whisking in between additions. As the the dough becomes thicker, switch to a wooden spoon. The batter should be the consistency of a thick but pourable milkshake. If it seems too thin, add the final 1/4 cup of flour. When the batter is smooth and thick, stir in the walnuts and raisins.
6. Pour the batter into the prepared Bundt pan. With a spatula, smooth the batter. Bake for 45 to 50 minutes. Depending on the color and size of the Bundt pan, the bake time could be up to an hour. If a toothpick come out clean or the internal temperature is above 190 degrees, it is ready.
7. Place the pan on a cooling rack. When the cake reaches room temperature, release it from the pan. The flavor of the honey and spice will evolve over time, so this cake is even better after a day or two.