Ingredients

• 1 c. honey
• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1 3/4 c. flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 c. soy flour
• 1/2 c. packed, light brown sugar
• 1 egg
• 1/2 c. soy vegetable oil
• 1/2 tsp grated lemon peel
• 1 Tbs lemon juice
• 1 1/4 c. soy milk, vanilla flavored
• Whipped Cream Frosting
• 1/2 c. margarine
• 1/2 c. butter
• 1 c. sugar
• 4 Tbs flour
• 1 c. soy milk
• 1 tsp vanilla
• Grated orange peel

Directions

1. Combine honey, ginger, cinnamon and cloves in a small bowl and set aside.
2. In a large bown, sift together the flour, salt, baking soda, baking powder and soy flour, set aside.
3. In a large mixer bowl combine the brown sugar, egg and soy oil. Beat well. With mixer on medium speed, gradually add the honey mixture until it becomes almost fluffy. Asdd the lemon peel.
4. Combine lemon juice and soy milk. With a spoon, add the flour mixture and milk mixture alternately, to the sugar mixture, miking it well. Divide the batter evenly between 2 oiled and lightly floured 8-inch round cake pans.
5. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes. Remove cakes from pans. Cool Completely.
6. Frosting:
1. In a large bowl, cream margarine, butter and sugar until light and fluffy. Set aside.
2. In a saucepan, whisk the flour and milk until smooth and cook over low heat, stirring constantly until it is thick. Cool thoroughly.
3. Add cooked mixture to creamed mixture and beat with electric mixer on high speed until light and fluffy. Add vanilla.
4. Garnish top of cake with grated orange peel.

Yield

12 servings

Nutrition Information (per serving)

• 512 Calories
• 4.5g Protein (4g Soy Protein)
• 26g Fat (8g Sat. Fat)
• 68g Carbohydrates
• 27mg Cholesterol
• 0g Fiber
• 386mg Sodium