Grease a 10x4 angel cake tube pan. Preheat oven to 325 degrees

Sift flour, baking powder, salt, cinnamon, nutmeg, cloves, & allspice. Set aside.

Beat butter, sugar, honey, & eggs in a large bowl with electric mixer until light & fluffy, about 3 minutes.

In another bowl, combie fruita & nuts. Sprinkle 1/4 cups of flour mixture over fruits & nuts. Stir until coated. Set aside.

Add remaining flour mixture alternately with the milk to the butter mixture, beating until smooth. Stir in fruits & nuts.

Spoon into prepared pan. Bake for 1 hour & 30 minutes or until the top Springs back when lightly touched with fingertip.

Cool in pan on wire rack 20 minutes. Loosen around edge & tube with knife. Turn out on rack. Cool completely. Wrap in plastic wrap. Cake slices best next day. But can slice same day.

Gluten-free option. Can use gluten-free flour, but will need to add 1 3/4 tsp xanthum gum.

Dairy free option. Can use soy milk instead of cows milk. Or really any kind of milk you prefer.

Egg free option. Can use an egg replacer. I have an egg powder that I just have to add water to before adding.