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.
 Honey Molasses Cake
 3 1/2 c. flour
 1 t. baking soda
 1/2 t. salt
 2 t. cinnamon
 1/2 c. sugar
 1 cups non-fat yogurt
 3/4 c. blackstrap molasses
 3/4 c. honey
 2 - 3 shots brandy (optional)
 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!