Honey-lemon cake

8 servings

Ingredients

Quantity Ingredient
1 pack Lemon cake mix(18 1/2oz)
1 cup Medium white wine
½ cup Sugar
¼ cup Honey
3 Cinnamon sticks,3\"
3 Whole cloves
1 cup Chilled whipping cream
2 tablespoons Honey
½ cup Unflavored yogurt
Diced roasted almonds

Directions

Bake cake in oblong baking pan, 13x9x2 inches, as directed on package.

While cake is baking, heat wine, sugar, ¼ cup honey, the cinnamon sticks and cloves to boiling in 1½-quart saucepan, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes; cool.

Cool cake 5 minutes. Cut into serving-size pieces. Remove cinnamon sticks and cloves from syrup. Pour syrup slowly over cake in pan; cool.

Beat cream and 2 tablespoons honey in chilled small mixer bowl until stiff. Fold in yogurt. Refrigerate until serving time. Serve cake with yogurt topping. Garnish with almonds.

Submitted By MICHAEL ORCHEKOWSKI On 10-10-94

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