Preheat the oven to 180 degrees C. Grease and flour a 23cm square baking dish.
In a medium bowl stir together the flour, 3/4 cup of sugar, baking powder, salt, cinnamon and cloves. Cut in the shortening until it is in very small pieces then mix in the milk and egg using an electric mixer on low speed. Mix for about 1 minute, scraping the bottom of the bowl at least once to avoid lumps. Stir in walnuts by hand. Pour into the prepared pan and spread evenly.
Bake for 35 to 40 minutes in the preheated oven until a knife inserted into the centre of the cake comes out clean. Cool cake in the pan for about 30 minutes while you prepare the honey syrup.
In a saucepan stir together 1/4 cup of sugar and the water. Bring to a boil, reduce heat to low and simmer for about 5 minutes. Stir in the honey and lemon juice and remove from heat.
Make slashes in the top of the cake in a diamond pattern using a knife. Pour the hot syrup over the top of the cake.
Absolutely beautiful. Made this cake for dad's birthday and it was so moist and just moorish. It was very easy to make, just put everything in and mix! I had to double the recipe though as the ingredient amounts make a very small cake, but other then that delicious, especially with a dollop of vanilla cream on the side. Yummy! - 23 Feb 2014