2¾ cup all-purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
1½ tablespoons canola
3 tablespoons packed dark brown sugar
1 tablespoon granulated sugar
3 large eggs, beaten
1½ cups medium-colored honey
1 cup sour cream
1 cup dried cranberries
1 cup chopped walnuts
Preheat oven to 350ºF. Grease and flour a 12-cup Bundt or 10-inch tube pan, tapping out the excess flour, and set aside.
Sift together the flour, spices, cream of tartar, baking soda, and salt in a medium-size mixing bowl.
With an electric mixer, beat together the melted butter, oil, and both sugars in a large mixing bowl until well blended. Beat in the eggs, one at a time, then add the honey and sour cream all and once and beat until you have a smooth batter. Beat in the flour mixture, 1 cup at a time, beating well after each addition. Fold in the cranberries and walnuts. Pour the batter into the prepared cake pan.
Bake the cake until a cake tester inserted near the center comes out clean, 45 to 50 minutes. Invert the cake onto a wire rack and let cool. Place the cooled cake in an airtight container to ripen for 2 days before serving.
Adapted from "All American Desserts"