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Honey Almond Cake
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1/2 cup slivered almonds
1 package yellow cake mix
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 cup honey
3/4 cup coffee
1/3 cup vegetable oil
2 tbl. grated orange peel
1 tbl. grated lemon peel
1 egg
Preheat oven to 325°F.
Grease and flour 10-inch tube or bundt pan. Sprinkle pan with slivered almonds.
In a large bowl, combine yellow cake mix, cinnamon, ginger, honey, coffee, oil, orange peel, lemon peel and egg. Beat at low speed with an electric mixer until moistened; beat an additional 2 minutes at high speed. Pour into prepared pan.
Bake for 55 to 70 minutes, or check after 35 minutes if using a 13x9 pan. Cool upright in the pan for 5 minutes then invert to serving plate.
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