Cream together the butter and sugar until light and fluffy, then beat in eggs,
one at a time. Sift together flour, salt, baking powder, nutmeg, cinnamon, allspice
and ground cloves and add alternately with the milk to the batter. Stir in the honey
and fold in fruits and nuts; mix well. Bake in two greased 9 x 5-inch loaf pans
for one hour or until done. Cool for 30 minutes before removing cakes from pans
to rack to finish cooling.