Almond Honey Cake

Course : Cakes
Serves: 4 - 6
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1 cup strong coffee
1 3/4 cups honey
1/2 cup currants
3 tablespoons brandy
1/4 cup corn oil
1 1/4 cups light brown sugar -- packed
4 large 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

Preparation / Directions:

Makes 2 large loaves 1. Combine coffee and honey in saucepan; bring to a boil. Set aside to cool. 2. Plump currants in brandy; set aside. 3. Blend oil, brown sugar and eggs thoroughly in a large mixing bowl. 4. Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. 5. Add flour mixture and coffee mixture alternately to egg mixture. 6. Fold in sliced almonds, currants with brandy and lemon peel. 7. Grease two 9 x 5-inch loaf pans; sprinkle with ground almonds. Pour in batter. 8. Bake in preheated 300 F. oven 1 hour, or until cake springs back to touch or is dry when tested with a toothpick. 9. Cool on rack to room temperature; turn onto serving plate. (To freeze, wrap in foil and pack in plastic bags.)

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