Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Cinnamon 1/2 c Almonds, Ground
1 ts Allspice, Ground 1 ts Lemon Rind, Grated
1/4 ts Cloves, Ground 2 lg Eggs
1/2 ts Salt 3/4 c Sugar
2 1/4 c Flour, Unbleached, Unsifted 3/4 c Honey
1/2 ts Baking Powder 1/2 c Milk

------------------------ALMOND GLAZE-----------------------------
1 c Confectioners' Sugar 1 ts Rum
1/2 ts Almond Extract 1 tb Water

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 2 1/2-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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