1 ts Cinnamon 1 ts Allspice, Ground 1/4 ts Cloves, Ground 1/2 ts Salt 2 1/4 c Flour, Unbleached, Unsifted 1/2 ts Baking Powder 1/2 c Almonds, Ground 1 ts Lemon Rind, Grated 2 lg Eggs 3/4 c Sugar 3/4 c Honey 1/2 c Milk
ALMOND GLAZE:
1 c Confectioners' Sugar 1/2 ts Almond Extract 1 ts Rum 1 tb Water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars.