Almond Honey Cake

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Almond Honey Cake

 

1 cup strong coffee

1 3/4 cups honey

1/2 cup currants

3 tablespoons brandy (optional)

1/4 cup corn oil

1 1/4 cups light brown sugar -- packed

4 eggs

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 cup almonds -- sliced

1 tablespoon lemon peel -- grated

1/4 cup ground almonds

 

Makes 2 large loaves

 

Combine coffee and honey in saucepan; bring to a

boil. Set aside to cool. Plump currants in brandy; set aside. Blend

oil, brown sugar and eggs thoroughly in a large mixing 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, currants with brandy and lemon peel. Grease

two 9 x 5-inch loaf pans; sprinkle with ground almonds. Pour in batter.

Bake in preheated 300 F. oven 1 hour, or until cake springs back to touch

or is dry when tested with a toothpick. Cool on rack to room

temperature; turn onto serving plate. (To freeze, wrap in foil and pack in

plastic bags.)

 

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