• • 1 3/4 cups cake flour
• • 1 1/2 tsp baking powder
• • 3/4 tsp baking soda
• • 1/2 tsp salt
• • 1 tsp ground cinnamon
• • 1/2 tsp ground ginger
• • 1/4 tsp ground nutmeg
• • 1/4 tsp ground cloves



• • 1/2 cup softened unsalted butter
• • 1 cup Pinecreek honey
• • 1 egg
• • 1 egg yolk
• • 3/4 cup buttermilk
• • 1/2 tsp almond extract

Directions

Sift together the first eight dry ingredients and set aside.

Set oven at 300F (convection), or 325F (regular).

Using an electric mixer, cream together the softened unsalted butter and honey in a large bowl. Mix in 1 egg and 1 egg yolk.
Blend in the buttermilk and almond extract.
Make sure this mixture is well combined before adding dry ingredients.

Gradually mix in the set-aside dry ingredients.
Turn cake batter into a buttered and floured 8 x 8 x 2 inch baking pan.
Bake for approximately 45 minutes, or until a toothpick comes out clean from the centre of the cake.