Almond-Crusted Honey Cake
- 12 cup slivered almonds
- 1 (18 1/4 ounce) yellow cake mix
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 14 cup honey (I used buckwheat)
- 34 cup strong brewed coffee, cooled
- 13 cup vegetable oil
- 3 tablespoons whiskey or 3 tablespoons Bourbon
- 1 large egg
- Preheat oven to 325 degrees F.
- Grease and flour a 10" tube pan or a 13x9" baking dish.
- Sprinkle pan with slivered almonds.
- In a large bowl, combine cake mix, cinnamon, ginger, honey, coffee, oil, whsikey or bourbon, 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.
- 13x9" pan.
- Cool upright in the pan for 5 minutes then invert to serving plate.
- L'Shanah Tova and may we know Peace!
- L'Shana Tova!
almonds, yellow cake, ground cinnamon, ground ginger, honey, coffee, vegetable oil, whiskey, egg
Taken from www.food.com/recipe/almond-crusted-honey-cake-187749 (may not work)