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Holiday Honey Cake (hl)

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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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