Shaker

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

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 --