Sort ingredients
alaskalute
QR Code
Listen
Pdf
Preheat the oven to 350°F.
Place the almonds on a baking sheet and toast them for 8 to 12 minutes, until golden. Remove the almonds from the oven and set aside.
Mix the rye flour, baking soda, salt, and spices in a medium bowl.
Whisk together the egg and sugar in a separate large bowl, then stir in the oil, honey, and black tea.
Whisk the dry ingredients into the wet ingredients slowly, mixing until smooth.
Add the zests, raisins, and all but about 1 tablespoon of the almonds to the batter, stirring until well combined.
Grease a 6-cup Bundt pan. Sprinkle the reserved tablespoon of toasted almonds evenly over the bottom of the Bundt pan.
Pour the batter into the pan and bake the cake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean and the surface is firm to the touch.
Remove the cake from the oven, let it cool for 10 minutes, and turn it out of the pan onto a rack to cool completely.
Store the cake, covered, at room temperature for up to three days. Or freeze, well wrapped, for up to a month.