Title: Honey Molasses Cake
Categories: Lowfat Cake
Yield: 4 Servings

3 1/2	c	Flour
1	ts	Baking soda
1/2	ts	Salt
2	ts	Cinnamon
1/2	c	Sugar
1	c	Non-fat yogurt
3/4	c	Blackstrap molasses
3/4	c	Honey
2		Shots brandy (optional)

I dug out the Betty Johnson's Oct.4 recipe for Honey Bread, and found it to be just what I thought it was, having had "honey bread" before. It's so rich, it tastes like cake. My version follows.

Sift flour, soda, salt and cinnamon together into large bowl. Mix in sugar, removing lumps. Add honey, molasses and yogurt to dry ingredients; mix till well blended. Prepare pan with a light swipe of oil (I lined pan with parchment and swiped the parchment paper with oil, for fewer cleaning hassles afterwards). Bake in 2 small or 1 large loaf pan(s) at 275 F for 1 and 3/4 hours (1 and 1/4 hours if you like it super moist).

Cool. Place on parchment, pour (optional) the brandy over the cake, slowly so that it will soak in. Wrap in the same parchment paper and a plastic wrap and let (optional) age 3 days (in refrigerator) before cutting. Dark and chewey, and absolutely no fat, YUM! Date: Sun, 28 Nov 93 21:36:58 CST From: Lu Bozinovich

Converted to MM format by Dale & Gail Shipp, Columbia Md.

From: Dale Shipp Date: 07-30-98 (20:17) The Once And Future Legend (1) Cooking

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