Shaker Honey Almond Cake

Ingredients

350 gr all purpose flour
3 gr cinnamon
2 gr nutmeg
4 ml cream of tartar
3 gr baking soda
1 gr salt
150 gr butter
18 gr shortening
40 gr dark brown sugar
14 gr granulated sugar
3 eggs
350 ml honey
180 ml sour cream

Instructions

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 23 cm cake tin 5 cm deep and cover top with almonds. Bake 190ºC or 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 ----