Honey Almond Cake

This is a fair first prize winner. This is baked in 2 9x5 loaf pans.

• Ready In: 1 hr 30 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 1  cup  strong coffee
• 1 3⁄4 cups honey
• 1⁄2 cup dates, chopped
• 3  tablespoons brandy
• 1⁄4 cup  corn oil
• 1 1⁄4 cups 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

• Honey Smear

• 6  tablespoons brown sugar, packed
• 5 1⁄2 tablespoons sugar
• 1  tablespoon butter
• 1⁄4 cup margarine
• 2  tablespoons honey
• 1 1⁄2 teaspoons vanilla
• 1 1⁄2 teaspoons cinnamon
• 1 1⁄2 teaspoons hot water

Directions

1. Combine coffee and honey in saucepan; bring to boil. Set aside to cool.
2. Place dates in brandy and set aside.
3. Blend oil, brown sugar, and eggs thoroughly in a large 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, dates with brandy, and lemon peel.
7. Grease two 9x5 inch loaf pans. Spread bottoms with Honey Smear.
8. Pour in batter. Bake in a preheated 350* oven for 1 hour or until cake tests done.
9. Cool on rack to room temperature.
10. Honey Smear:.
11. Combine all ingredients in mixing bowl. Cream until light and well blended. Makes about 1 1/4 cups.