1 ts Cinnamon
1 ts Allspice, Ground
1/4 ts Cloves, Ground
1/2 ts Salt
2 1/4 c  Flour, Unbleached, Unsifted
1/2 ts Baking Powder
1/2 c  Almonds, Ground
1 ts Lemon Rind, Grated
2 lg Eggs
3/4 c  Sugar
3/4 c  Honey
1/2 c  Milk

–ALMOND GLAZE–
1 c Confectioners Sugar
1/2 ts Almond Extract
1 ts Rum
1 tb Water

Stir together the spices, salt flour, and baking powder. Stir in the
almonds and lemon rind. In a separate bowl beat the eggs and sugar until a
ribbon is formed when the beater is removed. Stir in the honey and milk.
Gradually stir in the flour mixture; beat until smooth. Spread the batter
in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at
400 degrees F for 12 to 15 minutes, until the cake is done. While the cake
is still warm, turn it out onto a wire rack. To make the almond glaze, mix
the confectioners sugar, almond extract, rum, and 1 to 2 T of water. Beat
until glaze is smooth and of the right consistency. Add more water to thin
if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1
X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a
sealed container if not glazed. Makes 4 dozen bars.