1. Preheat oven to 300 degrees F. Grease a 9x13-inch baking pan with cooking spray or butter and set aside.

2. In a medium sized bowl add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Set aside.

3. In a large bowl, cream softened butter and honey with hand mixer until soft and fluffy, scraping down sides of bowl as needed. Add eggs and vanilla and mix well.

4. Add ⅓ of the dry ingredients to the batter and mix, scraping down the sides of the bowl as needed. Add ½ of the milk and mix. Add another ⅓ of the dry ingredients and mix. Add the last ½ of the milk and mix until combined. Add the final ⅓ of the dry ingredients and mix until combined, scraping down the sides of the bowl if necessary.

5. Pour cake batter into prepared baking pan and spread evenly. Bake in preheated 300 degree F oven for 40 to 50 minutes (see note) or until top springs back to the touch and inserted toothpick comes out clean. Let the cake cool for 5 to 10 minutes to set and then frost cake while warm. Cake can be served warm or at room temperature.

For Icing:

1. While cake is baking prepare the icing. In a small saucepan, add butter, honey, heavy cream and egg yolks. Heat over medium-low heat, whisking continuously as butter melts. Continue whisking and simmering for 5-10 minutes after butter has melted until icing thickens and turns golden brown. Adjust the heat down, as needed, if icing starts to splatter.

2. Take the pan off the heat and then stir in the vanilla. Let icing cool for 20 to 30 minutes before putting on the cake. Don't be alarmed if the butter starts to separate as it cools, making it kind of lumpy. Whisk it vigorously until smooth and combined before icing the cake.

3. After cake has cooled 5 to 10 minutes but still warm, pour warm icing on cake and spread evenly around edges. Icing will set up slightly as it cools.