Duchess Cake

Duchess Cake

Combine in bowl:
4 c. whole-wheat flour
1 t. salt
2½ c. fresh citrus zest (from grapefruit, limes, lemons and oranges)

In separate bowl/using a mixer:
Cream 16 oz. of butter, softened
And 2 c. honey
Add:
1 T. Rum extract
And 5 eggs, one at a time
Scraping down the bowl at least twice

Mix in ¼ of the flour/zest mixture,
Repeat until all flour is combined into the butter mixture.
Fold in 4 oz. slivered Almonds

Pour into a parchment lined 10-inch spring-form pan
Bake at 350 degrees for 60-80 min or
till toothpick inserted into the center comes out clean.