Ingredients
- 3 cups flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 2 cups honey
- 1 1/2 cups orange juice
- 3/4 cups shelled, natural pistachio nuts
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
- 1/2 cup dried apricots, chopped
- 1/4 cup almonds, slivered
Directions
Preheat oven to 325°. Grease two 9×5 inch loaf pans. Stir together all dry ingredients in mixing bowl; set aside. In medium-sized bowl, mix together honey, orange juice, pistachios, walnuts, raisins and apricots. Combine with flour mixture, using wooden spoon. Evenly divide batter into two loaf pans. Sprinkle tops with almonds. Bake for approximately 1¼ hours. If after the first hour, the top and sides of cake are browning too quickly, cover pan with aluminum foil. Cake is done when a tester inserted in the center comes out dry. Cool cakes on wire rack, loosen sides with knife before removing from pans.
