Ingredients

2 3/4 C. all-purpose flour
1/2 tsp. ground cloves
1 tsp. cinnamon
3/4 tsp. ground nutmeg
3/4 tsp. cream of tartar
3/4 tsp. baking soda
1/4 tsp. salt
2/3 C. butter; melted
1 1/2 Tbsp. shortening; melted
3 Tbsp. dark brown sugar
1 Tbsp. granulated sugar
3 eggs; beaten
1 1/2 C. honey
3/4 C. sour cream
Blanched halved almonds

Cooking Instructions

Sift together first five dry ingredients. Melt shortenings and add to them both sugars. Beat eggs until fluffy; add honey and sour cream and add the butter sugar mixture to them, stirring vigorously. Gradually stir in dry ingredients. Turn batter into a buttered and floured 9 inch cake tin 2 inches deep and cover top with almonds. Bake 375 for about 45 minutes or until it tests done. Remove from pan to cake rack and cool. Put in tightly closed container to ripen for at least 2 days. It will keep for weeks.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)