Arabian Chocolate Cake

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A delicious combination of a chocolate cake and a spice cake! The cake keeps well, and should actually be baked a day or two before serving to let the flavours blend - frost on the day of serving, however. A cup of coffee is of course the obvious choice to accompany a slice of this cake, but i'm told a glass of red wine works wonderfully, too!!

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Steps

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Preheat oven to 175 c.

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Grease and flour a 2-litre bundt pan.

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Cream butter and sugar until light and fluffy.

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Add eggs one at a time , beating well after each addition.

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Combine all dry ingredients and sift the flour mixture into the butter&egg mixture , stir just until incorporated.

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Add lemon juice , lemon zest , half-and-half and chopped almonds: stir just until incorporated.

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Pour cake batter into the prepared pan and bake in the preheated oven for 60-75 minutes , or until the cake tests done.

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Cool the cake completely before frosting it.

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To make frosting: measure all frosting ingredients in a small saucepan and bring gently to boil.

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As soon as the first few bubbles appear , remove from heat.

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Allow to cool , and frost the cooled cake.

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Allow the frosting to set before serving.

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Ingredients

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butter, sugar, eggs, all-purpose flour, baking powder, baking soda, salt, ground nutmeg, cinnamon, cocoa powder, ground cardamom, vanilla sugar, lemon, juice of, lemon, zest of, half-and-half, almonds, powdered sugar, egg yolk, brewed coffee