Ingredients
- 3 eggs
- 350 ml honey
- 350 gr all purpose flour
- 180 ml sour cream
- 150 gr butter
- 40 gr dark brown sugar
- 18 gr shortening
- 14 gr granulated sugar
- 4 ml cream of tartar
- 3 gr cinnamon
- 3 gr baking soda
- 2 gr nutmeg (ground)
- 1 gr salt
Blanched halved almonds Sift together first five dry ingredeients. Melt shortenings and add to them both sugars. Beat eggs until fluffy; add honey and sour cream and add the butter sugar mixture to them, stirring vigorously. Gradually stir in dry ingredients. Turn batter into a buttered and floured 23 cm cake tin 5 cm deep and cover top with almonds. Bake 190ºC or about 45 minutes or until it tests done. Remove from pan to cake rack and cool. Put in tightly closed container to ripen for at leat 2 days. It will keep for weeks. Pat Dwigans ----
