1 c. butter
1 c. sugar
1/2 c. brown sugar
3 eggs
1 c. chopped almonds
1 tsp. EACH ground allspice, cinnamon and cloves
2 c. all-purpose flour
2 tsp. baking powder
1/2 c. half and half

In large bowl cream butter, sugar and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add almonds. Stir together flour, baking powder and spices.

Add flour mixture alternately with half and half to butter mixture. Beat until fluffy. Turn mixture into a well-greased, lightly floured pan. Bake at 350 degrees for 50 to 55 minutes or until cake is done and wooden pick inserted comes out clean.

Cool in pan for about 10 minutes. Then turn out onto rack to complete cooling. Don't cut until completely cool.