Honey Cake

• 3 cups sifted all-purpose flour
• 1/2 teasoon salt
• 1 teaspoon cinnamon
• 18 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 2 cups honey
• 1 1/2 cups orange juice
• 1/2 cup shelled white pistachio nuts
• 1/2 cup shelled walnuts
• 1/2 cup raisins
• 1/2 cup dried apricots, cut in bite-size pieces
• 1 teaspoon unsalted margarine for greasing the baking pans
• 1/4 cup slivered almonds

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix together all the dry ingredients.
3. Set aside.
4. In another bowl, mix together the honey, orange juice, the nuts except the almonds and the dried fruits.
5. Add the orange juice-honey mixture to the flour.
6. Mix well with a wooden spoon.
7. Grease two 9-by-5-inch loaf pans with the margarine.
8. Divide the batter evenly between the two pans.
9. Sprinkle the almonds on top of the batter.
10. Reduce the oven temperature to 325 degrees and bake for one hour and 45 minutes.
11. Test to see if the cake is done by inserting a skewer in the center.
12. If it comes out dry, the cake is done.
13. Cool the cakes on a rack.
14. Loosen the sides before unmolding.

flour, salt, cinnamon, ground cloves, nutmeg, baking soda, honey, orange juice, shelled white pistachio nuts, walnuts, raisins, dried apricots, baking pans, almonds

Taken from cooking.nytimes.com/recipes/10005 (may not work)