Preheat the oven to 350°F. Grease a baking pan.

In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and cloves.

In a small saucepan over low heat, cook and stir the brown sugar and milk for 5 minutes, or until the sugar has dissolved. Remove from the heat and set aside to cool slightly.

In a separate large bowl, whisk together the eggs, honey, vegetable oil, and sour cream.

Slowly stir the warm brown sugar and milk mixture into the wet ingredients until well combined.

Gradually add the dry ingredients to the wet ingredients. Stir just until combined. Do not overmix.

Fold in the chopped pecans.

Pour the batter into the prepared pan and spread it evenly.

Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes. Then, carefully turn it out onto a cooling rack and allow it to cool completely before slicing and serving.