1/2 c Butter or margarine
1 c Dark brown sugar; packed
2 Eggs; large
1/2 c Honey
2 c Flour
1 ts Baking soda
1/2 ts Nutmeg; ground
1/2 ts Cinnamon; ground
1/2 ts Cloves; ground
1/2 ts Ginger; ground
1/2 c Water; boiling
2 ts Lemon extract
1 ts Lemon rind; grated
Spray a 2 quart rectangular glass dish with non-stick coating; set
aside. Put butter into a 2 quart glass bowl. Microwave on 30% (medium
low) 2 minutes or until butter is soft. Cream in sugar; then eggs.
Stir in honey. Sift flour together with soda, nutmeg, cinnamon,
cloves and ginger. Add flour mixture, alternately, with water. Add
lemon extract and rind. Pour batter into prepared dish. Rotating dish
twice during baking, microwave on 70% (medium high) 10 to 12 minutes
or until cake tests done. Serve hot.
Yields
12 Servings