1 2/3 c  Flour
1/3 c  Light brown sugar
1 1/4 ts Ground ginger
1 ts Baking soda
1/2 ts Ground nutmeg
1/2 ts Salt
1/4 ts Allspice
1/2 c  Water
1/3 c  Vegetable oil
1/3 c  Honey
1 lg Egg
CASHEW HONEY TOPPING

Heat oven to 350. Put flour, baking soda, nutmeg, salt & allspice into
ungreased 8″ square pan. Stir with fork to mix well. Add remaining
ingredients except topping. Stir until smooth. Using rubber spatula
scrape any ingredients clinging to sides, corners & bottom of pan
into batter. Bake 25-30 minutes until pick inserted into center comes
out clean. Remove from oven. Turn oven to broil. Spoon topping over
hot cake. Broil just 1-2 minutes, until nuts turn golden brown. Cool
in pan on rack. Serve warm or at room temperature.