Honey-lemon cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Lemon cake mix(18 1/2oz) |
| 1 | cup | Medium white wine |
| ½ | cup | Sugar |
| ¼ | cup | Honey |
| 3 | Cinnamon sticks,3\" | |
| 3 | Whole cloves | |
| 1 | cup | Chilled whipping cream |
| 2 | tablespoons | Honey |
| ½ | cup | Unflavored yogurt |
| Diced roasted almonds | ||
Directions
Bake cake in oblong baking pan, 13x9x2 inches, as directed on package.
While cake is baking, heat wine, sugar, ¼ cup honey, the cinnamon sticks and cloves to boiling in 1½-quart saucepan, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes; cool.
Cool cake 5 minutes. Cut into serving-size pieces. Remove cinnamon sticks and cloves from syrup. Pour syrup slowly over cake in pan; cool.
Beat cream and 2 tablespoons honey in chilled small mixer bowl until stiff. Fold in yogurt. Refrigerate until serving time. Serve cake with yogurt topping. Garnish with almonds.
Submitted By MICHAEL ORCHEKOWSKI On 10-10-94