Ingredients
16
16 servings
- •3.5 cups sifted all-purpose flour
- •0.25 teaspoon salt
- •1.5 teaspoons baking powder
- •1 teaspoon baking soda
- •2 teaspoons ground cinnamon
- •1.5 teaspoons ground allspice
- •4 eggs
- •0.75 cup white sugar
- •4 tablespoons vegetable oil
- •2 cups honey
- •0.5 cup strong brewed coffee
- •0.5 cup blanched slivered almonds
- •0.5 cup raisins
- •2 tablespoons slivered almonds for topping
- •1.5 cups honey
- •2 tablespoons lemon juice
- •0.5 cup water
- •0.5 teaspoon lemon zest
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 452
- Carbohydrate: 97g
- Fat: 7g
- Fiber: 2g
- Protein: 6g
- Sugar: 74g
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