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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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.
