2 3/4 c All-purpose flour
1/2 ts Ground cloves
1 ts Cinnamon
3/4 ts Ground nutmeg
3/4 ts Cream of tartar
3/4 ts Baking soda
1/4 ts Salt
2/3 c Butter; melted
1 1/2 tb Shortening; melted
3 tb Dark brown sugar
1 tb Granulated sugar
3 Eggs; beaten
1 1/2 c Honey
3/4 c Sour cream
Blanched halved almonds Sift together first five dry ingredeients. 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 leat 2 days. It will keep for weeks. Pat Dwigans —–