Yield: 12 servings
Measure | Ingredient |
---|---|
1 teaspoon | Cinnamon |
1 teaspoon | Allspice, Ground |
¼ teaspoon | Cloves, Ground |
½ teaspoon | Salt |
2¼ cup | Flour, Unbleached, Unsifted |
½ teaspoon | Baking Powder |
1 cup | Confectioners' Sugar |
½ teaspoon | Almond Extract |
½ cup | Almonds, Ground |
1 teaspoon | Lemon Rind, Grated |
2 larges | Eggs |
¾ cup | Sugar |
¾ cup | Honey |
½ cup | Milk |
1 teaspoon | Rum |
1 tablespoon | Water |
ALMOND GLAZE
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 2½-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars.