Cornmeal spice cake

Yield: 10 servings

Measure Ingredient
\N \N -Nancy Speicher DPXX20A
\N \N Nonstick spray coating
1¼ cup All-purpose flour
⅔ cup Whole wheat flour
½ cup Cornmeal
2 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Ground cardamom <or> ground nutmeg
⅔ cup Honey
½ cup Cooking oil
1 teaspoon Vanilla
3 \N Eggs; slightly beaten
8 ounces Plain yogurt

Spray a 10"-fluted tube pan with nonstick coating; set aside. Stir together flours, cornmeal, baking powder, baking soda, and cardamom or nutmeg; set aside.

In a large mixing bowl combine honey, oil, vanilla, and beaten eggs.

Mix well. Add flour mixture & yogurt alternately with egg mixture, stirring well after each addition. Pour batter into prepared pan.

Bake in 325F oven for 50 to 55 minutes or till done. Cool 15 min in pan on a wire rack. Remove from pan; place on rack over shallow pan.

With a fork, prick top of cake generously. Gradually drizzle warm Honey-Spice Syrup over cake till all syrup is absorbed. Let cool on wire rack.

Honey-Spice Syrup: In a medium saucepan combine ¾ cup water, ½ cup honoey, and ¼ tsp ground cardamom or nutmeg. Bring to boiling; cook & stir syrup for 1 minute. Remove from heat. Let syrup stand till just a little warm.

Nutrition information per serving: 362 cal., 6 g pro., 13 g fat, 84 mg chol., 155 mg sodium, 154 mg potassium, 2 g dietary fiber. U.S.

RDA: 12% thiamine, 11% riboflavin, 10% calcium.

From Better Homes and Gardens March 1990

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