Instructions: Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice in large bowl. Make well in center and stir in oil, honey, granulated and brown sugars, eggs, vanilla, coffee and orange juice.

Using strong whisk (or electric mixer on slow speed), combine ingredients thoroughly to make thick but pourable batter, making sure that ingredients are all blended and not stuck to bottom.

Spoon or pour batter into well-greased 9- or 10-inch tube or angel food cake pan or two 9- by 5-inch loaf pans. Scatter almonds over top.

Place cake on baking sheet and bake at 350 degrees until cake springs back when gently pressed with fingertips, 1 hour to 1 hour 15 minutes for larger cake, 45 to 55 minutes for loaf pans.

Cool 10 minutes before unmolding from pan.

This recipe yields 12 to 16 servings.

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