I used to have a recipe for honey cake that I really liked.
It was a combination of two recipes that I had cut out of magazines. Unfortunately, I never wrote it down and the magazine cuttings were lost a long time ago.
This version from the Weight Watchers website is not quite as good as I remember mine to be. However, it’s easy to make and with a little tweaking might just do the job. Next time I think I’ll forgo the sliced almonds – they add a nice crunch but they’re expensive – and replace them with some raisins mixed in with the applesauce and zest.
Sun Oven Honey Spice Cake
(Adapted for the Sun Oven from Weight Watchers)
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
2 large eggs
1/4 cup sugar
2 tablespoons canola oil
1/2 cup honey
1/4 cup unsweetened applesauce
1 teaspoon lemon zest
1/4 cup sliced almonds
Set Sun Oven out to preheat. Coat a metal loaf pan with cooking spray, set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice, set aside.
In a large bowl, beat the eggs with an electric mixer. Add the sugar, oil, and honey. Beat until mixture is pale yellow. Stir in the applesauce and lemon zest.
Spoon the batter into the prepared pan. Sprinkle the almonds on top. Bake in the Sun Oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool cake in the pan for about 20 minutes then remove it from the pan and cool completely on a wire rack.