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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Stir together the spices, salt flour, and baking powder. Stir in the
almonds and lemon rind. In a separate bowl beat the eggs and sugar until
a ribbon is formed when the beater is removed. Stir in the honey and
milk. Gradually stir in the flour mixture; beat until smooth. Spread the
batter in an 11 X 17-inch jelly roll pan that is well greased and floured.
Bake at 400 degrees F for 12 to 15 minutes, until the cake is done.
While the cake is still warm, turn it out onto a wire rack. To make the
almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to
2 T of water. Beat until glaze is smooth and of the right consistency.
Add more water to thin if neccessary. Spread the warm cake with the
almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice
bars keep 6 to 8 weeks in a sealed container if not glazed.
Makes 4 dozen bars.
| Ingredients:
1 Teaspoon(s) cinnamon 1/2 c almonds, ground
1 Teaspoon(s) allspice; ground 1 ts lemon rind; grated
1/4 Teaspoon(s) cloves; ground 2 ea eggs; large
1/2 Teaspoon(s) salt 3/4 c sugar
2 1/4 Cup(s) flour; unbleached, unsifted 3/4 c honey
1/2 Teaspoon(s) baking powder 1/2 c milk
1 Cup(s) confectioners' sugar 1 ts rum
1/2 Teaspoon(s) almond extract 1 tb ;water |
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