Ingredients
3 cups flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
2 cups GOLDEN BLOSSOM HONEY
1 1/2 cups orange juice
3/4 cup shelled natural pistachio nuts
1/2 cup walnuts, chopped
1/2 cup raisins
1/2 cup dried apricots, chopped
1/4 cup almonds, slivered
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 325°. Grease two 9×5-inch loaf pans.
Stir together all dry ingredients. Set aside.
In a medium-size bowl, mix together the next 6 ingredients. Combine with the flour mixture. Blend well with a wooden spoon.
Evenly divide the batter into loaf pans. Sprinkle tops with almonds.
Bake approximately 1 1/4 hours. If, after 1 hour of baking, top and sides are browning too quickly, cover pan with foil. Cake is done when tester inserted in center comes out dry.
Cool cakes on rack. Loosen sides with knife before removing from pans.
Stir together all dry ingredients. Set aside.
In a medium-size bowl, mix together the next 6 ingredients. Combine with the flour mixture. Blend well with a wooden spoon.
Evenly divide the batter into loaf pans. Sprinkle tops with almonds.
Bake approximately 1 1/4 hours. If, after 1 hour of baking, top and sides are browning too quickly, cover pan with foil. Cake is done when tester inserted in center comes out dry.
Cool cakes on rack. Loosen sides with knife before removing from pans.
