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Lenten Honey Cake (Fat / Cholesterol Free)
2 cups unbleached flour 
4 tsps. baking powder 
1 tlbsp. pumkin pie spice* 
1/2 cup white granulated or brown sugar 
1 cup hot water  
1/2 cup Honey (preferably Greek honey) 
1 tsp. vanilla 
2 tblsps. Metaxa brandy (optional) 
1 cup Raisins 
1 tsp. grated orange rind 
*Can also use 2 teaspoons masticha powder or a combination of 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon ground cloves. 
Preheat the oven to 350F. Coat a 10-inch round cake pan (or two 8-x-4-inch loaf pans) with nonstick cooking spray, and set aside. Place the flour, baking powder, pumpkin pie spice, sugar in a large bowl, and stir to mix well. Set aside Place the hot water in a medium-sized bowl, add the honey, and stir to dissolve. Stir in the vanilla and brandy (if using), and mix well. Add the honey mixture to the flour, and mix until the batter is smooth. Stir in the raisins and orange rid. Pour the batter into the pan and spread evenly. Bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake cool to room temperature before cutting into wedges and serving. Nutritional Facts per serving: Calories: 234 Carbohydrates: 57.1g Cholesterol: 0 Fat: 0.3g Fiber: 0.8g Protein: 3.2g Sodium: 137g

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