Recipe:  Honey Cake



Ingredients: 

1 tsp (5 ml) plus 1/4 cup (60 ml) vegetable oil
2+1/4 cups (550 ml) all-purpose flour
1/4 cup (60 ml) seedless raisins
1/4 cup (60 ml) chopped candied orange peel
3 egg yolks
3/4 cup (180 ml) honey
1/3 cup (80 ml) sugar
2 tsp (10 ml) freshly grated lemon peel 
(yellow part only)
4 tsp (20 ml) instant coffee dissolved in 
1 Tbs (15 ml) hot water
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground allspice
A pinch ground cloves
1/4 tsp (1 ml) salt
3 egg whites
1/2 cup (125 ml) sliced blanched almonds

Instructions:

Coat the bottom and sides of a 9x5x3 inch (25x12x8 cm) loaf pan with 1
teaspoon (5 ml) of the vegetable oil.  Sprinkle the pan with 2
tablespoons of the flour, tilting and tapping the pan to cover the
bottom and sides.  Remove the excess flour by inverting the pan and
rapping the bottom sharply.  Combine the raisins and orange peel in a
small bowl and combine with 2 tablespoons (30 ml) of the flour, mixing
thoroughly.  Set aside.  In a large bowl beat the egg yolks until
frothy.  Add the remaining oil, honey, sugar, lemon peel, dissolved
coffee, and stir to combine.  Combine the remaining 2 cups (500 ml)
flour, baking powder, baking soda, cinnamon, allspice, cloves, and
salt and sift them into the egg yolk mixture about 1/4 cup at a time,
beating well after each addition.  Stir in the raisins and orange
peel.  In a separate bowl, using clean beaters or whisk, beat the egg
whites until they for stiff peaks.  Fold the egg whites gently into
the batter.  Pour the batter into the loaf pan, spreading it out
evenly.  Decorate the top with the sliced almonds, forming daisy
shapes in the center, reserving enough almonds to make a stripe at
each end.  Bake in the middle of a preheated 325F (160C) oven for 1
hour and 15 minutes, until a toothpick inserted in the center comes
out clean.  Cool in the pan for 5 minutes, then run the blade of a
knife around the edges and turn the cake out onto a rack to cool
completely.  This cake is traditionally served with unsalted butter.
Makes one 9 inch (25 cm) loaf.