---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Honey Cake
  Categories: Diabetic, Cakes
       Yield: 24 servings
  
    3.00    Eggs
    0.25 c  Sugar
    0.25 c  Soft margarine
    2.50 c  Flour
    1.00 ts Baking powder
    1.00 ts Baking soda
    0.50 ts Ground cinnamon
    0.25 ts Ground nutmeg
    0.13 ts Ground cloves
    0.25 c  Honey
    1.00 c  Cold strong coffee
    1.00    Ripe banana, mashed
  
   NOTE:  Honey Cake has 1 tsp of sugar per serving.
   
   Beat the eggs until thick.  Add the sugar gradually.
   Beat in the margarine. Stir the flour, baking powder,
   baking soda and spices together. Add gradually to the
   creamed mixture with the honey and coffee. Beat until
   combined.  Add the banana.
   
   Pour the batter into a lightly oiled and floured tube
   pan or two nine inch loaf pans.  Bake in 350 F oven
   for 45 to 50 minutes. Remove from the oven and cool on
   a wire rack for 5 minutes before removing from the
   pan. Cool thoroughly before slicing.
   
   1/24 recipe - 93 calories, 1 bread exchange, 1/2 fat
   15 grams carbohydrate, 2 grams protein, 3 grams fat 76
   mg sodium, 41 mg potassium, 33 mg cholesterol
   
   Source:  section of traditional Jewish recipes, Am.
   Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
   Shared but not tested by Elizabeth Rodier, Nov 93
  
 -----

Plain Text Version of This Recipe for Printing or Saving