Two-Tone Honey Bundt

Preheat oven to 325°F and generously spray a Heritage Bundt pan with a flour and oil baking spray. Set aside.
In a large bowl, whisk together the fl¬our, baking powder, baking soda, cinnamon, salt, and ginger until thoroughly-combined.

In a separate large bowl, cream together the margarine and brown sugar with an electric mixer until fluff y. Add the eggs, one at a time, mixing after each addition.

Mix in the honey and vanilla. Gradually add flour mixture into creamed mixture and mix until combined. Add parve sour cream and beat until just combined.

Remove 1 1/4 cups cake batter and place in a small bowl. Stir in cocoa and mix until smooth and well-combined. Place in an 18” disposable piping bag - no tip
needed.

Fill another piping bag with 1 1/4 cup plain batter - no tip needed. Cut a small opening at the tip of each bag.

Pipe chocolate cake batter into alternating swirls of the Bundt pan, using a skewer to nudge batter into crevices. Repeat with white batter. The Bundt pan
has an odd number of swirls, so you will have two swirls next to each other that are the same color.

Gently spoon in remaining plain batter over the first layer of alternating colored batter. Place in the oven and bake for 45 Minutes minutes, until a toothpick inserted into the center comes out clean. Allow to cool for 15 to 20 minutes. Gently pull cake away from the sides of the pan with your fi ngertips to remove from pan. Invert onto a cooling rack and allow to cool completely.

Stir the cinnamon into the confectioners sugar. Add the oil and enough water to make a runny paste. Place glaze in a pastry bag or measuring cup with a spout. Carefully pour over cooled cake and let it run into the grooves. Allow to set completely.