Title: Holiday Honey Cake
Categories: Cake Dessert
Yield: 10 Servings

MY KID'S ALLERGIC TO EVERYTH
1	c	Flour, rye
1	c	Flour, spelt
1/2	ts	Baking soda
2	ts	Baking powder
1	ts	Cinnamon
1/3	c	Honey; preferably raw and
		Unfiltered
1/2	c	Sugar
3/4	c	Water
1/3	c	Butter; or oil or softened
		Spectrum spread margarine

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 stovetop. 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.

Nutritional information per serving: 220 calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, 7 gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN

From: Snowy Downtown Yellowknife

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