Ingredients
2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground allspice
1 1/4 teaspoons ground cloves
1 stick butter, softened
1 cup light brown sugar
1/2 cup GOLDEN BLOSSOM HONEY
2 eggs
1 (8 ounce) container plain low fat yogurt
1 (3.53 ounce) package dried cherries
confectioner’s sugar
1 pint low fat frozen vanilla yogurt
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 350°.
Lightly grease a square 9x9x2-inch baking pan.
In a medium bowl, sift together the first 6 ingredients.
In a large bowl, with an electric hand mixer, beat butter, brown sugar and honey together until well blended. Beat in one egg at a time and mix well after each addition. Using low speed on mixer, mix the dry ingredients into the wet ingredients, alternately with the yogurt, until batter is smooth, about 2 minutes. Gently fold in cherries.
Pour batter into prepared pan. Bake approximately, 40-45 minutes, or until tester in center of cake comes out clean. Remove from oven and place on wire rack to cool, about 5 minutes. Loosen edges with a knife. Invert pan over rack. Slightly shake cake to remove from pan. Allow to cool completely before serving. Sprinkle top with confectioner’s sugar. To serve, cut into 1-inch squares and top with low-fat frozen vanilla yogurt.
Yield: 9 squares.
Lightly grease a square 9x9x2-inch baking pan.
In a medium bowl, sift together the first 6 ingredients.
In a large bowl, with an electric hand mixer, beat butter, brown sugar and honey together until well blended. Beat in one egg at a time and mix well after each addition. Using low speed on mixer, mix the dry ingredients into the wet ingredients, alternately with the yogurt, until batter is smooth, about 2 minutes. Gently fold in cherries.
Pour batter into prepared pan. Bake approximately, 40-45 minutes, or until tester in center of cake comes out clean. Remove from oven and place on wire rack to cool, about 5 minutes. Loosen edges with a knife. Invert pan over rack. Slightly shake cake to remove from pan. Allow to cool completely before serving. Sprinkle top with confectioner’s sugar. To serve, cut into 1-inch squares and top with low-fat frozen vanilla yogurt.
Yield: 9 squares.
