3-1/2 c. all purpose flour (I Kings 4:22)
3 tsp. baking powder (Gal. 5:9)
1/4 tsp. salt (Leviticus 2:3)
1-1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. allspice (I Kings 10:2)
1 c. butter, softened (Judges 5:25)
2 c. firmly packed brown sugar (Jeremiah 6:20)
2 tbsp. honey (Exodus 16:31)
6 eggs (Luke 11:12)
8 oz. pkg. dates, pitted and chopped (Deutsp. 34:3)
2 c. raisins (I Samuel 30:12)
1 c. walnuts, chopped (Solomon 6:11)
1 c. milk (Judges 5:25)
confectioners sugar, optional

Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Set aside. Cream butter and sugar; add honey and eggs, beat until light and fluffy. Combine fruit and nuts in a small bowl. Sprinkle 1/4 cup of the flour mixture over the fruits and nuts. Add remaining flour mixture to creamed sugar and butter, alternately with milk. Stir in fruits and nuts and spoon into a greased and floured 10 inch tube pan.

Bake at 325°F for 90 minutes or until cake springs back to the touch. Cool in the pan on a wire rack for 15 - 20 minutes; trace edges with a knife to loosen from pan and turn onto rack to cool completely. Sprinkle with confectioners sugar.

Note: Cake slices best on the second day.