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In large bowl, whisk together the flour, baking powder,
baking soda, salt, cinnamon, cloves and allspice. Make a well
in the center; add oil, then honey (the oil in the measuring
cup first will make the honey pour out easily). Add white
sugar, brown sugar, eggs, vanilla, coffee, orange juice, and
whiskey.
Using a strong wire whisk or electric mixer on slow speed,
stir together to make a thick, well-blended batter. Make sure
no ingredients are stuck to the bottom.
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Spoon batter into prepared pan(s). Sprinkle top of cake(s)
evenly with almonds, if using. Place cake pan(s) on two
baking sheets staked together. This helps the cakes bake
properly.
Bake until cake tests done; springs back when you gently
touch the center. For angel/tube pans, this will take 60 -75
minutes. For loaf cakes, 45-55 minutes. For sheet style
cakes, baking time is 40-45 minutes.
Let cake stand for 15 minutes before removing from pan.
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