I love this honey cake!

It can easily be frozen or made well in advance of serving and is a snap to make. Best of all, it is low in fat but so flavorful that you would never know it!

My husband is infatuated with honey cake. I cannot make it often enough. Amazingly enough, out of all the recipes we've tried and tasted, this one, from Cooking Light magazine, is his favorite.




Honey Cake
from Cooking Light magazine

Cooking spray
1 tablespoon dry breadcrumbs
1/4 cup hot water
2 teaspoons instant espresso granules or 4 teaspoons instant coffee granules
1/2 cup sugar
2 large eggs
1/2 cup honey
3 tablespoons stick margarine, melted
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup golden raisins
Preparation
Preheat oven to 325°.

Coat an 8 x 4-inch loaf pan with cooking spray, and dust with breadcrumbs; set pan aside.

Combine water and coffee granules, and set aside.

Combine sugar and eggs in a medium bowl; stir well with a whisk. Add honey and margarine; stir well. Combine flour, baking powder, cinnamon, and salt. Add half of flour mixture to sugar mixture; stir well. Add coffee mixture; stir well. Add remaining flour mixture, and stir just until flour mixture is moist. Stir in walnuts and raisins.

Spoon cake batter into prepared loaf pan, and bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool cake in pan 10 minutes on a wire rack, and remove from pan. Cool cake completely on wire rack.

Yield 12 servings (serving size: 1 slice)