My Grandmothers Jewish New Year's Honey Cake

3 ½ cups all-purpose flour 1 tablespoon baking powder 4 teaspoons ground cinnamon 1 teaspoon each: baking soda, sea salt ½ teaspoon each:ground cloves, allspice 3 eggs 1 ½ cups sugar 1 cup each:vegetable oil, honey, strong coffee or tea ½ cup each:packed brown sugar, orange juice ¼ cup whiskey or rye 1 teaspoon vanilla extract ½ cup slivered or sliced almonds Heat oven to 350 degrees.  Stir together flour, baking powder, cinnamon, baking soda, salt, cloves and allspice in bowl of electric mixer.  Make well in center; add eggs, sugar, oil, honey, coffee or tea, brown sugar, orange juice, whiskey and vanilla.  Beat on slow speed until smooth. Spoon batter into lightly greased 9-inch angel food cake pan sprinkle top with almonds. Place cake pan on 2 baking sheets stacked together (to provide more insulation form heat).  Bake until cake springs back when touched in center and starts pulling away from sides of pan, 65 to 75 minutes. Let stand 15 minutes; remove from pan.  Invert cake onto wire rack to cool completely.