Honey Spice Cake

Cake
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 container (8 oz) sour cream
3 eggs
1/4 cup honey
1 3/4 cups plus 2 Tblsp all purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground allspice
1/2 tsp salt
3/4 cup chopped pecans, toasted

Syrup
1/4 cup honey
2 Tblsp butter or margarine

Icing
1 cup firmly packed brown sugar
3/4 cup butter or margarine
1 Tblsp light corn syrup
1/3 cup milk
1 tsp vanilla extract
2 1/4 cups sifted confectioners sugar
1 cup finely chopped pecans, toasted

Preheat oven to 325 degrees.  For cake, grease three 8-inch round cake pans and line bottoms with waxed paper and set aside.

In a large bowl, cream butter and sugars until well blended.  Add sour cream, eggs, and honey.  Beat until smooth.

In a medium bowl, combine flour, cinnamon, baking soda, allspice, and salt.  Add dry ingredients to the creamed mixture.  Beat until well blended.  Stir in pecans.

Pour batter into prepared pans.  Bake 20 to 25 mins or until a toothpick insrted in center of cake comes out clean.  Cool in pans 10 mins.  Remove from pans and cool completely on a wire rack.

For syrup, combine honey and butter in a small saucepan over medium heat.  Stir constantly until butter melts.  Brush syrup between cake layers.

For icing, combine brown sugar, butter, and corn syrup in a heavy meadium saucepan.  Whisking constantly, cook over medium heat until mixture comes to a full boil (about 8 mins). Boil 5 mins.  Turn off heat, leaving pan on burner.  Slowly whisk in milk and vanilla until smooth.

Transfer to a heatproof borl and let cool 20 mins.  Place bowl of icing in a larger bowl filled with ice.  Beat in confectioners sugar, beating until smooth and begins to hold it's shape (about 3 mins).  Spread icing on top and sides of cake.  Press pecans into sides of cake.  Let icing harden.  Store in an airtight container.