2 C. unbleached flour 2 .t ground cinnamon 1 t. ground ginger 1/2 t. ground cloves 1/2 t. salt 1 t. baking soda 2/3 C. Wing Dance Apiary honey 1/2 C. sugar 1/2 C. olive oil 2 large eggs 1/2 C. boiling water 1 C. raisins (optional) 1/2 C. toasted walnuts (optional)
1 T melted, unsalted butter
1 T Wing Dance honey
1 C. sifted confectioners sugar
In large mixing bowl, sift together all dry ingredients and set aside.
In separate bowl, combine honey, sugar and olive oil and beat until completely mixed. Add eggs and mix well. Mix in slightly cooled boiling water. Slowly add dry ingredients to wet ingredients just until combined. Mix in raisins and walnuts by hand if you are using.
Pour into well-oiled 9” loaf pan and bake in preheated 350 degree oven for 40-50 minutes; skewer inserted in center should come out clean. Place on cooling rack and cool in pan for about 15 minutes.
Remove loaf from pan and set aside to cool. Glaze with honey glaze when cool.
Whisk all ingredients together until smooth.
Drizzle over cooled cake.