This old German Recipe is easy to prepare and is best made at least two days in advance since the cake will only improve in flavor over the period of two or three days.
3 1/2 cups sifted all-purpose flour
1/8 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 Tsp ground cinnamon
1 1/2 tsp ground allspice
3/4 cup white sugar
4 Tsp vegetable oil
2 cups honey
1/2 cup strong brewed coffee
1/2 cup almonds, chopped
1/2 cup raisins
1 1/2 cups honey
2 Tsp fresh lemon juice
1/2 cup water
1/2 tsp lemon zest
2 oz slivered almonds for topping
Preheat Oven to 325 degrees F (165 degrees C).
In a large bowl, mix the flour, salt, baking powder, baking soda, cinnamon, and allspice.
In a separate bowl, beat the eggs, gradually adding in the sugar a little at a time. Continue to beat until thick and light in color, about 5-6 minutes. Mix in the honey, oil and coffee. Stir the dry ingredient mixture into the egg mixture a little at a time. Add the almonds and raisins.
Grease two 9-inch cake pans and fill with batter about 3/4 full. Bake for about 70 minutes or just until cake is done.
In a saucepan, stir together the honey, lemon juice, lemon zest, and water. Boil mixture until it thickens. Remove from heat and spoon over cake. Add slivered almonds for topping.