Instructions: In a mixing bowl, beat butter
until light; continue beating while adding honey in a fine stream. Beat in eggs and rum. Dissolve baking soda in milk; add to honey mixture.

Sift together flour, cloves, allspice and nutmeg. Stir half of the flour mixture into honey mixture. Toss nuts, cherries, raisins, orange peel and pineapple with remaining flour; fold into dough. Refrigerate for 30 minutes.

Preheat oven to 250 degrees. Drop dough by rounded teaspoons onto greased cookie sheets. Bake for 25 to 30 minutes or until lightly brown.

Yield: 6 dozen cookies.

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