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Honey-Apple Cake

cakes & frostings

1/3 cup butter or margarine
1/3 cup packed brown sugar
2 eggs
2/3 cups honey; divided
1 teaspoon grated lemon peel
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 medium apple; pared
cored and chopped; plus
2 apples; cored and sliced
1/4 cup chopped walnuts
2 tablespoons rosÚ wine
2 tablespoons lemon juice

1. Preheat oven to 325░F. Beat butter and sugar until light and fluffy. Add egg, one at a time; beat after each addition. Beat in 1/3 cup honey and lemon peel.

2. Combine flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice mix well. Add to creamed mixture alternately with 1/4 cup water; begin and end with dry ingredients. Stir in chopped apple and nuts.

3. Turn into greased and floured 9-inch heart-shaped or round cake pan. Bake until wooden pick inserted near center comes out clean, about 45 to 55 minutes. Cool 10 minutes and remove from pan. Cool completely.

4. Heat the remaining 1/3 cup honey, wine and lemon juice. Add sliced apples. Cook until tender and glazed; turn slices halfway through cooking.

5. Arrange honey-apple topping on cake.

Makes 10 servings. Preparation time: About 30 to 40 minutes. Baking time: About 45 to 55 minutes.

Per serving: About 289 cal, 4 g pro, 47 g car, 11 g fat, 33% cal from fat, 62 mg cholesterol, 233 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 10 servings

Preparation Time: 0:00

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