• • 1/2 cup slivered almonds
• • 1 1/3 cups Pinecreek honey
• • 3/4 cup strong coffee


• • 1/4 cup cognac (optional, see above note)
• • 1 tbsp grated orange rind (organic preferred)
• • 2 3/4 cups (385 g) all-purpose flour
• • 2 tsp baking powder


• • 1 tsp baking soda
• • 1 tsp ground cinnamon
• • 1/2 tsp ground nutmeg
• • 1/4 tsp ground cloves
• • 1/4 tsp ground ginger
• • 1/2 tsp salt
• • 1/2 cup candied citron, chopped to smaller pieces if so desired
• • 4 large eggs
• • 1/4 cup canola oil
• • 1 cup granulated sugar
• • icing sugar

Directions

Set oven at 325F.

Toast the slivered almonds in 325F oven until golden, about 10 minutes.
Allow almonds to cool then chop into pieces that are about half their original size.
Set aside.

Heat the honey in a small pot to a near boil.
Remove from heat.
Blend in the coffee, cognac (if using), and grated orange rind.
Set liquid mixture aside.

To make the dry mixture, blend flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in a medium sized bowl.
Stir in citron pieces and set aside toasted almonds.

In another larger bowl, beat the eggs with an electric mixer.
Add the oil, then the sugar gradually.
Beat until well blended, about 3 or 4 minutes.

Using a whisk, alternately fold the dry mixture and liquid mixture into the egg mixture making 3 additions of dry and 2 of liquid.
Pour batter into a greased non-stick 10-inch (3 1/2 quart) Bundt pan.
Bake for about 55 minutes in a convection oven (5 to 10 minutes longer for a regular oven), or until a wooden skewer or cake tester comes out clean.

Cool cake in pan on elevated rack for 30 minutes.
Then invert pan on the rack and remove cake from pan.
Allow cake to cool completely before dusting the top with icing sugar.