Ingredients Jump to Instructions ↓

  1. 1 t Cinnamon

  2. 1 t Allspice; Ground

  3. 1/4 t Cloves; Ground

  4. 1/2 t Salt

  5. 1/4 c Flour; Unbleached, Unsifted

  6. 1/2 t Baking Powder

  7. 1/2 c Almonds, Ground

  8. 1 t Lemon Rind; Grated

  9. 2 ea Eggs; Large

  10. 3/4 c Sugar

  11. 3/4 c Honey

  12. 1/2 c Milk

  13. --ALMOND GLAZE--

  14. 1 c Confectioners' Sugar

  15. 1/2 t Almond Extract

  16. 1 t Rum

  17. 1 T ;Water

Instructions Jump to Ingredients ↑

  1. 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.

  2. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done.

  3. 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.

  4. 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.

  5. Makes 4 dozen bars.


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