Honey Nut Topping:
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup butter or margarine
1 cup ground almonds
In a small saucepan, combine ingredients and bring to a boil. Set aside to cool.
Butter Cream Filling:
1/4 cup butter, softened
1 cup powdered sugar, sifted
1 Tablespoon milk
1 Tablespoon GOLDEN BLOSSOM HONEY
Cream butter and sugar. Add milk and honey. Blend well. Set aside.
1/2 cup butter or margarine, softened
1/3 cup sugar
1/4 cup GOLDEN BLOSSOM HONEY
1 1/2 teaspoons almond extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons milk
1 small jar seedless raspberry jam
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
In a mixer bowl, cream butter and sugar. Beat in honey in a slow steady stream until mixture is smooth and thick. Add egg and almond extract.
Sift together flour, baking powder and salt. Add to the butter mixture alternately with the milk, mixing well after each addition.
Spoon into prepared pan and cover with Honey Nut Topping. Bake 30-40 minutes or until cake tests done. Cool in pan before removing.
Slice cake in half horizontally. Spread bottom half with Butter Cream Filling. Spread the top half generously with jam. Assemble halves together, keeping honey nut side up.