Honey Cake II

Recipe View 5 mins Preheat oven to 325°F (165°C). Grease and flour two loaf pans (8x4 inches). Line the bottoms with parchment paper, and grease the parchment. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and allspice. Set aside. (5 minutes)

Recipe View 10 mins In a separate bowl, beat eggs with an electric mixer until light and frothy. Gradually add sugar and continue beating until the mixture is thick and pale, about 5 minutes. (10 minutes)

Recipe View 2 mins Beat in oil, honey, and coffee until well combined. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View 5 mins Chop the 1/2 cup of almonds coarsely. In a small bowl, combine chopped almonds and raisins. Gently fold into the batter. (5 minutes)

Recipe View 3 mins Divide batter evenly between the prepared loaf pans. Sprinkle the tops with the reserved 2 tablespoons of slivered almonds. (3 minutes)

Recipe View 1 hrs 10 mins Bake in preheated oven for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. (70 minutes)

Recipe View 10 mins Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View 5 mins While the cakes are cooling, prepare the glaze: In a saucepan, combine 1 1/2 cups honey, lemon juice, water, and lemon zest. Bring to a simmer over medium heat, stirring occasionally. (5 minutes)

Recipe View 7 mins Cook until the glaze thickens slightly, about 5-7 minutes. Remove from heat. (7 minutes)

Recipe View 5 mins Once the cakes are completely cool, drizzle the glaze evenly over the tops. Let the glaze set before slicing and serving. (5 minutes)