Comb Honey Cake

• 1 1/2 cups liquid honey, preferably from comb
• 3/4 cup (1 1/2 sticks) butter
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, preferably freshly grated
• 3 eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup sliced almonds

1. Put 1 1/4 cups of the honey and all but a teaspoon of the butter in a saucepan and warm over low heat just until the butter melts, about 10 minutes.
2. Remove from the heat.
3. While the butter is melting, preheat oven to 325 degrees.
4. Use remaining butter to grease an 8-inch square baking pan.
5. Use a bit of the flour to flour the pan, then line the bottom with waxed paper.
6. Sift the rest of the flour with the baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
7. When the honey-butter mixture is ready, beat the eggs into it, then stir in the milk.
8. Whisk this mixture into the dry ingredients gradually, stirring well.
9. Take care not to add the warm liquid mixture all at once or the flour will lump.
10. Pour the batter into the pan and scatter the almonds over the top.
11. Bake for an hour or a little longer, until a cake tester inserted in the center comes out clean.
12. Remove the cake from the oven and prick it all over with a thin skewer.
13. Drizzle the unused one-fourth cup of honey over the top and allow to cool before removing the cake from the pan.

liquid honey, butter, flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, eggs, milk, almonds

Taken from cooking.nytimes.com/recipes/9746 (may not work)