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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.

Source 33.

Cocoa Applesauce Cake
This cake is made in a loaf pan.

2 1/4 c flour 1/4 t mace
1 c sugar 1 T cornstarch
2 t baking soda 3 T cocoa
1/2 t salt 1 c walnuts, chopped
1 t cinnamon 1 c raisins
1 t cloves 1 1/2 c applesauce unsweetened
1/4 t nutmeg 1/2 c melted butter, unsalted

Preheat oven to 325°F. Line bottom of loaf pan with wax paper and butter paper.

Whisk the dry ingredients together. Add in walnuts and raisins to coat, then the applesauce and melted butter. Pour into prepared pan, and bake 1 hour or until cake tests clean. Let rest in pan 15 minutes before turning onto cooling rack.

Source 3.

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