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1 cup very strong coffee (I use decaf)
Preheat oven to 300°F.
Grease and flour 2 9"x5" loaf pans or one 9"x13" pan. Set aside.
In a saucepan, combine the honey and coffee and bring to a boil. Cool and set aside.
In a large mixing bowl, blend the eggs, brown sugar and oil. Do not over beat. Sift the flour, baking powder and baking soda and spices together. Stir the flour and honey into the eggs alternating and ending with the liquid. Stir in the raisins. Blend well.
Pour into the prepared pans and place the almonds over the cake. Bake for 60-70 minutes, or until the cake springs back. Let sit overnight before serving.
Posted by Sam M. Rasheed
Nutritional Info Per Serving: N/A
1-3/4 cups honey
4 extra large eggs
4 tablespoons canola oil
1-1/4 cups packed dark brown sugar
3-1/2 cups unbleached flour
2 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup whole or half candied or plain almonds
1 cup raisins