Honey and Almond Cake

ingredient

• 1/4 lb (125 g) softened butter
• 1/2 cup (125 mL) brown sugar
• 2 eggs, beaten
• 2 tbsp (30 mL) liquid honey
• 1 tbsp (15 mL) almond extract
• 1 1/2 cup (375 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/2 cup (125 mL) milk
• Whole almonds

Honey and Cream Cheese Icing

• 3 tbsp (45 mL) butter
• 1/4 lb (125 g) Canadian Cream Cheese, softened
• 2 tbsp (30 mL) liquid honey, warmed
• 3 tbsp (45 mL) icing sugar

Preparation

1. Preheat oven to 350 °F (180 °C). In large bowl, cream butter with brown sugar. Beat in eggs, honey and almond extract. Set aside. Mix flour with baking powder. Beat into butter mixture, alternately with milk. Mix well until smooth.
2. Pour mixture in buttered square pan and bake for 45 minutes or until wooden pick inserted in centre comes out clean. Cool for 15 minutes. Remove cake from pan. Top with Honey and Cream Cheese Icing, smoothing with a spatula. Garnish with whole almonds.

Honey and Cream Cheese Icing

1. In bowl, mix butter and Canadian Cream Cheese until smooth. Beat in honey and icing sugar. Keep in refrigerator.