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.
 
 
Do not be anxious about anything,?but in everything by prayer and supplication with thanksgiving let your requests be made known to God.?And the peace of God,?which surpasses all understanding, will guard your hearts and