Honey Cake II

Ingridients

Cake:

3 1/2 cups sifted all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground allspice

4 eggs

3/4 cup white sugar

4 tablespoons vegetable oil

2 cups honey

1/2 cup strong brewed coffee

1/2 cup blanched slivered almonds

1/2 cup raisins

2 tablespoons slivered almonds for topping

Glaze (Optional):

1 1/2 cups honey

2 tablespoons lemon juice

1/2 cup water

1/2 teaspoon lemon zest

Directions

Prep 25 m

Cook 1 h 5 m

Ready In 1 h 30 m

Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.

Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.

Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.

Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.

To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.