| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cake-ck, Snack-ck | 10 | Servings | ||
INGREDIENTS
| 1 | c | Pure rye flour |
| 1 | c | Spelt flour |
| 1/2 | t | Baking soda |
| 2 | t | Featherweight baking powder |
| 1 | t | Cinnamon |
| 1/3 | c | Honey, preferably raw and |
| unfiltered | ||
| 1/2 | c | Sugar |
| 3/4 | c | Water |
| 1/3 | c | Softened spread margarine |
| butter or oil |
INSTRUCTIONS
Preheat oven to 350 degrees. Use one 5" x 9" loaf pan, ungreased and unfloured. Mix rye and spelt flours with the baking soda, baking powder and cinnamon; set aside. In a microwave-safe dish or in a small saucepan, mix honey, sugar and water; heat slowly until small bubbles begin to appear. Remove from the microwave or stove top. In the dish or saucepan add the butter, margarine or oil and beat until well mixed. pour this into the flour mixture and beat for 10 minutes. Pour batter into loaf pan. Bake for 40 minutes or until inserted toothpick comes out clean and the top of the cake has begun to crack. For the best flavor, cool completely after baking, place in a plastic bag and refrigerate for three days before serving. Courtesy of Wilma Nachsin and Mary Harris' "My Kid's Allergic to Everything Dessert Cookbook" Yield: 10 servings Nutritional information: 220 calories and 7 grams of fat per serving Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHF197 Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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