---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 6 Servings
   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