Shaker Honey Almond Cake

Title: SHAKER HONEY ALMOND CAKE

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

9 inch cake tin

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 --