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Honey Cornmeal Cake with Orange and Honey Syrup
This moist cake is drenched with a hot honey-orange syrup while the cake is still warm.

1 c yellow cornmeal 8 oz melted butter
2 1/2 c flour 2 eggs
2 T baking powder 1 3/4 c milk
1 t salt 3/4 c honey
1/2 c honey 1 T orange zest
3 T orange juice concentrate  

Preheat oven to 300°F. Butter a 13x9" baking pan.

For Syrup: Whisk together in small saucepan until just bubbling, about 5 minutes.

For Cake: Mix dry ingredients together. Mix wet ingredients. Stir liquid into dry ingredients until blended. Pour into prepared pan and bake until tester comes out almost clean, about 30 minutes. Remove from oven and slowly drizzle a little of the hot syrup on the cake at a time, letting it soak up before adding more. Continue until syrup is used up. Let cool.

Adapted from a clipping of Restaurant Hospitality magazine, September, 2000. 






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