Shaker Honey Almond Cake
Yield
servingsPrep
20 minCook
45 minReady
48 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
cinnamon
|
|
| ¾ | teaspoon |
nutmeg
ground |
|
| ¾ | teaspoon |
cream of tartar
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cup |
butter
melted |
|
| 1 ½ | tablespoons |
vegetable shortening
melted |
|
| 3 | tablespoons |
brown sugar, dark
|
|
| 1 | tablespoon |
sugar
granulated |
|
| 3 | large |
eggs
beaten |
|
| 1 ½ | cups |
honey
|
|
| ¾ | cup |
sour cream
|
|
| 1 | x |
almonds
blanched, halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cloves
ground |
|
| 5 | ml |
cinnamon
|
|
| 3.8 | ml |
nutmeg
ground |
|
| 3.8 | ml |
cream of tartar
|
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
butter
melted |
|
| 23 | ml |
vegetable shortening
melted |
|
| 45 | ml |
brown sugar, dark
|
|
| 15 | ml |
sugar
granulated |
|
| 3 | large |
eggs
beaten |
|
| 355 | ml |
honey
|
|
| 177 | ml |
sour cream
|
|
| 1 | x |
almonds
blanched, halved |
*
|
Directions
Sift together first five dry ingredients.
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 9 inch cake tin 2 inches deep and cover top with almonds.
Bake at 375℉ (190℃) F for 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 least 2 days.
It will keep for weeks.
