Cornmeal Spice Cake

Recipe Ingredients

		Non-stick spray coating
1 1/4 cups	78g / 2.8oz	All-purpose flour
2/3 cup	41g / 1.4oz	Whole wheat flour
1/2 cup	31g / 1.1oz	Cornmeal
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Ground cardamom or nutmeg
2/3 cup	157ml	Honey
1/2 cup	118ml	Cooking oil
1 teaspoon	5ml	Vanilla
3		Eggs - slightly beaten
8 oz	227g	Plain yogurt

Recipe Instructions

Spray a 10"-fluted tube pan with nonstick coating; set aside. Stir together flours, cornmeal, baking powder, baking soda, and cardamom or nutmeg; set aside.

In a large mixing bowl combine honey, oil, vanilla, and beaten eggs.

Mix well. Add flour mixture and yogurt alternately with egg mixture, stirring well after each addition. Pour batter into prepared pan.

Bake in 325F oven for 50 to 55 minutes or until done. Cool 15 min in pan on a wire rack.

Remove from pan; place on rack over shallow pan.

With a fork, prick top of cake generously. Gradually drizzle warm Honey-Spice Syrup over cake until all syrup is absorbed. Let cool on wire rack.

Honey-Spice Syrup: In a medium saucepan combine 3/4 cup water, 1/2 cup honey, and 1/4 tsp ground cardamom or nutmeg. Bring to boiling; cook and stir syrup for 1 minute.

Remove from heat. Let syrup stand until just a little warm.

Source:
Better Homes and Gardens March 1990

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