Almond-Crusted Honey Cake 1/2 cup slivered almonds 1 (18.25-ounce) package yellow cake mix 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 cup honey 3/4 cup strong-brewed coffee 1/3 cup vegetable oil 2 tablespoons grated orange peel 1 tablespoon grated lemon peel 1 large egg Preheat oven to 325°F. Grease and floured 10-inch tube pan or a 13 x 9-inch baking pan. Sprinkle pan with slivered almonds. In a large bowl, combine yellow cake mix, cinnamon, ginger, honey, coffee, oil, orange peel, lemon peel and egg. Beat at low speed with an electric mixer until moistened; beat an additional 2 minutes at high speed. Pour into prepared pan. Bake for 55 to 70 minutes if using the tube pan or check after 35 minutes if using the 13 x 9-inch pan. Cool upright in the pan for 5 minutes then invert to serving plate. Makes 12 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
