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---------- Recipe via Meal-Master (tm) v8.05
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
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
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