1 teaspoon cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 1/4 cups unsifted unbleached flour
1/2 teaspoon baking powder
1/2 cup ground almonds
1 teaspoon grated lemon rind
2 large eggs
3/4 cup sugar
3/4 cup honey
1/2 cup milk
ALMOND GLAZE:
1 cup confectioner's sugar
1/2 teaspoon almond extract
1 teaspoon rum
1 tablespoon water
Servings: 12
1. Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind.
2. 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.
3. 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.
4. To make the almond glaze, mix the confectioner's sugar, almond extract, rum, and 1 to 2 tablespoon of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if necessary. Spread the warm cake with the almond glaze.
5. 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.
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 1/4 cups unsifted unbleached flour
1/2 teaspoon baking powder
1/2 cup ground almonds
1 teaspoon grated lemon rind
2 large eggs
3/4 cup sugar
3/4 cup honey
1/2 cup milk
ALMOND GLAZE:
1 cup confectioner's sugar
1/2 teaspoon almond extract
1 teaspoon rum
1 tablespoon water
Servings: 12
1. Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind.
2. 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.
3. 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.
4. To make the almond glaze, mix the confectioner's sugar, almond extract, rum, and 1 to 2 tablespoon of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if necessary. Spread the warm cake with the almond glaze.
5. 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.
