Honey Cakes
If you find your honey a little too sticky, heat it in the microwave for 5 seconds to thin it out.
INGREDIENTS | YIELDS 24 servings
- 3½ cups flour
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons allspice
- 1¼ cup Egg Beaters
- ¾ cup Splenda
- 4 tablespoons vegetable oil
- light cooking spray
- ½ cup almonds
- 1½ cups honey
- 2 tablespoons lemon juice
- ½ cup water
Preheat oven to 325°F.
Combine the flour, salt, baking powder, baking soda, cinnamon, and allspice in a large bowl.
In a medium bowl, thoroughly mix the Egg Beaters, vegetable oil, and Splenda.
Stir into the flour mixture.
Chop the almonds coarsely and stir them into the batter.
Lightly spray two 9″ round baking pans.
Fill pans with batter and bake for about 1 hour to 1½ hours or until cakes are done.
Let cakes cool.
Meanwhile, boil water, honey, and lemon juice until it forms a thick glaze. Drizzle over cake.
Per Serving
- Calories: 187
- Fat: 4 grams
- Protein: 3 grams
- Carbohydrates: 36 grams
- Cholesterol: 0 milligrams
