|Soft butter||1⁄4 Pound (1/4 Cup)|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , slightly beaten|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground walnuts||2 Cup (32 tbs)|
|Honey syrup||1 Tablespoon|
Cream the butter until light and fluffy; gradually beat in sugar.
Stir in the eggs and the milk; blend thoroughly.
Sift flour; measure and sift again with baking powder, cinnamon, salt, and cloves.
Slowly blend flour into the creamed mixture.
Stir in walnuts, and blend well.
Pour into a greased 10-inch tube pan.
Bake in a 350° oven for 35 minutes, or until cake tests done.
Remove from oven; cool in pan 10 minutes.
Remove from the pan.
Prick the surface of the cake with a fork, and baste several times with honey syrup until cake is soaked.