Spice bars

12 servings

Ingredients

Quantity Ingredient
1 teaspoon Cinnamon
1 teaspoon Allspice, Ground
¼ teaspoon Cloves, Ground
½ teaspoon Salt
2¼ cup Flour, Unbleached, Unsifted
½ teaspoon Baking Powder
1 cup Confectioners' Sugar
½ teaspoon Almond Extract
½ cup Almonds, Ground
1 teaspoon Lemon Rind, Grated
2 larges Eggs
¾ cup Sugar
¾ cup Honey
½ cup Milk
1 teaspoon Rum
1 tablespoon Water

Directions

ALMOND GLAZE

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 2½-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars.

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