Mexican Pecan-Honey Cake

Preheat oven to 350°.
Grease the bottom of a 9-inch round cake pan.
Line bottom with a circle of parchment or waxed paper.
Grease the bottom and sides of the pan.
Put pecans in the food processor and with brief pulses process until finely ground.
(It will yield about 1 cup.
)
Transfer the nuts to a medium bowl and thoroughly mix with the flour, baking powder, cinnamon, allspice, and salt.
Reserve.
Wipe out the food processor with a paper towel.
Process the butter and sugar until light and fluffy, about 15 seconds.
Scrape down sides of bowl.
Add eggs and process about 10 seconds.
Add milk and process about 5 seconds.
Scrape down the sides of the bowl.
Add the reserved flour and nut mixture.
Pulse 10 to 12 times, or until blended to a smooth batter.
Do not overmix.
Transfer the batter to the prepared cake pan.
Bake 30 to 35 minutes, or until tester inserted in the center of the cake comes out clean.
Meanwhile, prepare the syrup.
In a small saucepan, boil sugar and water about 1 minute.
Stir in honey and lemon juice.
Reserve.
When cake is done, cool cake in the pan on a rack 5 minutes.
Then invert onto the rack.
Remove liner.
Invert cake again right-side up onto a plate and spoon syrup gradually over the warm cake.
(The syrup will be absorbed into the cake.
) Allow to sit about 30 minutes before serving to allow absorption; serve at room temperature.