Begin by preheating your oven to 325 degrees F. Line a 9x9 baking pan with parchment paper and spray with baking spray. Set aside.

In a large bowl whisk together the flour, baking powder, salt, and nutmeg. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add in the sugar and honey and beat again until light and fluffy, scraping down the sides of the bowl as needed.

Add in the eggs one at a time, beating well after each addition.

Add in the dry ingredients and mix until combined.

Add in the vanilla extract and sour cream and mix until just combined. Pour the batter into the prepared pan and level with a spatula.

Bake for 40 - 50 minutes or until a toothpick inserted near the center comes out clean. Transfer to a wire rack and let cool in the pan for about 10 minutes. Remove the cake from the pan and let it completely cool on the wire rack.

While the cake cools, prepare the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and fluffy. This will take about five minutes.

Add in the honey, almond extract, and vanilla extract. Beat to combine.

Add the confectioners’ sugar slowly, about one cup at a time, and mix until smooth.

Transfer to a piping bag fitted with a large fluted tip.

Next, cut the cool cake into small cubes.

Assemble the cake in the jars by adding a layer of cake, then piping on a layer of frosting. Sprinkle with sliced almond and then repeat with another layer of cake and top with frosting. Decorate with more sliced almonds, sugar flowers, and our mini honey dipper.

Enjoy immediately or refrigerate until ready to serve. (Remove from the refrigerator about 15 minutes before serving.)