Stir together the spices, salt flour, and baking powder.  Stir in the almonds and lemon rind.  In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed.  Stir in the honey and milk.
 Gradually stir in the flour mixture; beat until smooth.  Spread the batter in an 11 X 17 inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack.  To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if necessary.  Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2 inch bars while still warm.  Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars.