1 c  Liquid honey

    1/2 c  Butter, softened

      2    Eggs

      1 ts Vanilla

      2 c  All-purpose flour

      1 ts Baking powder

      1 ts Ground cardamom

    1/2 ts Baking soda

    1/2 ts Salt

    2/3 c  Sour cream

------------------------------STREUSEL TOPPING------------------------------
    1/2 c  Sliced almonds

    1/3 c  Packed brown sugar

    1/3 c  All-purpose flour

      2 tb Butter

-----------------------------------ICING-----------------------------------
    1/2 ts Cinnamon

    2/3 c  Icing sugar

      2 ts Milk

  [For Valentine's Day use an 8-cup heart-shaped pan and bake for 1 hour and
  fifteen minutes.]
  In bowl, beat honey with butter until smooth; beat in eggs, 1 at a time,
  and vanilla. Stir together flour, baking powder, cardamom, baking soda and
  salt; add to honey mixture alternately with sour cream, making 3 additions
  of dry mixture and 2 of sour cream. spoon into greased 9-inch springform
  pan, smoothing top.
  Streusel Topping: In small bowl, stir together almonds, sugar and  flour;
  cut in butter until crumbly. Sprinkle over batter. Bake in 350F 180C oven
  for about 1 hour or until tester inserted into centre comes out clean. Let
  cool in pan on rack for  15 minutes. Remove from pan; let cool completely.
  Icing: Sprinkle cinnamon over cake. Whisk icing sugar with milk; drizzle
  over cake.
  10 servings for $6.21 CDN [Feb/95]

  Per serving: about 440 calories, 6 g protein, 18 g fat, 66 g carbohydrate
  Source: Canadian Living magazine, Feb 95
  Presented in article by Donna Paris
  "Easy Recipes: It's a Honey of a Country"
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