HONEY CAKES, No. 2

Ingredients

• 3 count Large eggs
• 1 cup Granulated sugar
• 1 cup Honey
• 1 cup Blanched almonds, finely chopped
• 1 teaspoon Allspice
• 1 teaspoon Ground cloves
• 1 teaspoon Ground cinnamon
• 1 cup Unsweetened chocolate, chopped
• 1 1/2 cups All-purpose flour (Quantity estimated (not specified in original recipe))
• 1 teaspoon Baking soda
• 1 tablespoon Butter, for greasing (Quantity estimated (not specified in original recipe))
• 1 cup Powdered sugar (For icing, quantity estimated (not specified in original recipe))
• 1 tablespoon Milk or water (For icing, quantity estimated (not specified in original recipe))
• 16 count Blanched almonds, halved (For garnish, quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, beat the eggs with the sugar until well combined. Add the honey, chopped almonds, allspice, cloves, and cinnamon. Mix well. Stir in the chopped chocolate.
2. 2Gradually add the flour to the wet ingredients, mixing until a thick batter forms. Stir in the baking soda.
3. 3Preheat oven to 350°F (175°C). Grease square baking pans with butter.
4. 4Spread the batter very thinly onto the prepared pans. Bake in the preheated oven for 20 minutes, or until done.
5. 5While the cakes are baking, prepare the icing. In a small bowl, combine powdered sugar with a little milk or water until a smooth icing forms.
6. 6Once the cakes are done, let them cool slightly. Spread with the white icing. Cut into squares and place a halved almond in the center of each square.