1 teaspoon ground cinnamon
1 teaspoon allspice
¼ teaspoon ground cloves
2¼ cups self-rising flour
½ cup ground almonds
1 teaspoon grated lemon rind
2 eggs
¾ cup sugar
¾ cup honey
½ cup milk
Almond Glaze (below)

Preheat oven to 400°F.  Spray an 11x17-inch jelly-roll pan with non-stick vegetable spray.

In a medium bowl, combine cinnamon, allspice, cloves, flour, almonds, and lemon rind; stir to mix well.  Set aside.

In a large mixing bowl, beat eggs and sugar until thick and lemon-colored.  Stir in honey and milk.  Gradually stir in flour mixture until smooth.  Spread batter in prepared jelly-roll pan.

Bake 12 to 15 minutes or until a tester inserted in the center comes out clean.  Invert onto a wire rack.  Spread Almond Glaze over the warm cake.  Cut into 1x2½-inch bars.  Cool completely.

ALMOND GLAZE

1 cup confectioners' sugar
½ teaspoon almond extract
1 teaspoon rum
1 tablespoon water

In a small bowl, combine all ingredients; mix until smooth and of drizzling consistency.

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