Close
Ingredients
| regular coffee: 1 cup (strong) |
| honey: 1 3/4 cups |
| dates - deglet noor (chopped): 1/2 cup (chopped) |
| brandy (Cognac): 3 Tbl |
| corn oil: 1/4 cup |
| light brown sugar (packed): 1 1/4 cups (packed) |
| eggs: 4 |
| all-purpose flour (unsifted): 3 1/2 cups |
| baking powder: 1 Tbl |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1/4 tsp |
| ginger (minced): 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| almonds (whole): 1/2 cup (sliced) |
| lemon peel: 1 Tbl (grated) |
| almonds (ground): 1/4 cup |
| light brown sugar (packed): 6 Tbl (packed) |
| granulated sugar: 5 1/2 Tbl |
| salted butter: 1 Tbl |
| margarine (oleo): 1/4 cup |
| honey: 2 Tbl |
| vanilla extract: 1 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| water: 1 1/2 tsp (hot) |
Honey Almond Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- Combine coffee and honey in saucepan; bring to boil. Set aside to cool.
- Place dates in brandy and set aside.
- Blend oil, brown sugar, and eggs thoroughly in a large bowl.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
- Add flour mixture and coffee mixture alternately to egg mixture.
- Fold in sliced almonds, dates with brandy, and lemon peel.
- Grease two 9x5 inch loaf pans. Spread bottoms with Honey Smear.
- Pour in batter. Bake in a preheated 350* oven for 1 hour or until cake tests done.
- Cool on rack to room temperature.
- Honey Smear:.
- Combine all ingredients in mixing bowl. Cream until light and well blended. Makes about 1 1/4 cups.