Preheat oven to 350 degrees.
Prepare choice of fruit, such as blueberries, cherries, peaches, apples, etc. by mixing in a bowl with just enough honey to sweeten.
If using butter, melt in a baking pan. (8" x 8" works well.)

Preheat oven to 350 degrees.
Oil an 8 x 8 inch baking pan.
Place blueberries in a bowl. Add 1/4 cup honey and mix well. Set aside.
In a large bowl, mix together the dry ingredients.
Add the egg, honey, milk, and oil. Stir gently to mix, just until all ingredients are wet. Do not overbeat.
Pour into baking pan.
Add the sweetened blueberries on top.
Bake for about 25 minutes, or until golden brown and toothpick comes out clean when inserted in cake.
Let cake rest for at least 15 minutes before serving.

Preheat oven to 350 degrees.
For a layer cake, grease 2 cake pans.
For a one-layer cake, grease a baking dish, size 8x8 or 9x9.
In a bowl sift dry ingredients. Set aside.
In a big mixing bowl cream butter or oil until smooth.
Add agave syrup and beat until smooth and light.
Beat in vanilla until smooth.
Beat in eggs until light and fluffy. (If not using an electric mixer, separate eggs; beat egg whites until they stand in soft peaks; fold into cake batter last.)
Add milk, then flour mixture. Mix just until smooth and blended. Do not overbeat, or the cake will be heavy.
Spoon batter into the greased pan(s).
Bake single layer cake for 30 to 45 minutes, until a toothpick stuck into cake comes out clean.
Bake layers for approximately 20 minutes.
Frost or top, as desired.
VARIATIONS:
Make cupcakes by spooning into greased cupcake tins. Bake for 20 minutes.
MARBLE CAKE: Add 1 tbsp. unsweetened cocoa powder to half the mixture. Spoon into baking pan, alternating the plain and chocolate mixtures. With a knife, slightly swirl through the mixture. Be careful not to mix the two batters. They should stay separate.
Substitute the agave with 3/4 cup honey. The cake will be heavier.
Add 3/4 cup chopped desired nut meats to batter. Walnuts, almonds, or hazelnuts are delicious. Stir in with the flour mixture.
DATE AND NUT CAKE: Add 1/4 cup dates (F) and 1/4 cup nuts to flour mixture, and mix into batter.

CARROT CAKE WITH HONEY AND PINEAPPLE
(By Sandra Strom, CEO of Song of Health)

Preheat oven to 325 degrees.
Beat eggs, oil, and honey.
Stir in carrots, pineapple, walnuts, and vanilla.
Sift dry ingredients. Stir into wet mixture just until evenly mixed.
Butter or oil 2 loaf pans.  Pour batter into the pans.
Bake for 45 minutes, or until a toothpick comes out clean when inserted.
Yields 2 loaves.
VARIATION: Grease and pour batter into a cake pan.  Bake as above, checking to keep from over baking.
HINT: Easily adapt a Carrot Cake recipe to meet your own needs by viewing the several recipes offered, getting a feel for the ratio of ingredients to each other, and then substitute or the ingredients for personal requirements.  Extend this trick to adapt other recipes.

Preheat oven to 350 degrees.
Oil, then dust with flour, a 9 inch tube pan or round spring cake pan (the side of the pan unclasps open and easily slips off.)
In a mixing bowl beat the eggs well. (Beating air into the eggs will make the cake light.)
Beat the honey and oil into eggs until smooth and creamy.
Next, beat in cocoa until smooth.
Beat in baking soda.
Mix in corn starch, salt, vanilla and cinnamon.
Mix in 1 cup of the flour, then 1 cup of the zucchini. Alternate until all the flour and zucchini are mixed in, being careful not to over-beat. (Over-beating the flour will cause the cake to be heavy.)
Stir in the nuts.
Pour batter into pan.
Bake for 50 minutes or until a toothpick comes out clean when inserted in the middle.
When done, let cake stand at least 10 minutes, or until cool enough to turn out from pan without breaking apart. Cool.
Yield: A party!

Chocolate Zucchini Cake

Preheat oven to 375 degrees. (If using sugar instead of honey, preheat to 400.)
Grease an 8 x 8 glass baking dish.
In a mixing bowl sift dry ingredients. Mix evenly.
Add remaining ingredients all together. Stir just enough to mix evenly. Do not beat or the cake will not be light textured.
Pour into baking dish.
Bake for 20 to 25 minutes. Test with a toothpick - if it comes out clean, it is done.
Serving suggestion: Top with FRESH WHIPPED CREAM TOPPING (D), fruit, or your favorite dessert sauce.

Preheat oven to 325 degrees.
Grease an 8 x 8 baking dish.
In a large mixing bowl place butter.
Pour in boiling water and mix until butter melts.
(If using oil, combine with water, honey, and maple syrup all together.)
Add honey and maple syrup. Beat until well mixed and smooth.
Mix in fresh grated ginger root.
Sift flour (unless using whole wheat flour) and other dry ingredients into bowl together.
Beat just until batter is smooth. Do not overbeat.
Pour batter into baking dish.
Bake for approximately 30-35 minutes, when an inserted toothpick comes out clean. (Time varies due to honey, humidity, elevation.)
VARIATIONS:
For a spicier gingerbread ~ add 1/2 tsp. cinnamon. If desired, add 1/4 tsp. each ground cloves (F) and nutmeg (F) also.
Individual muffins ~ Grease 12 muffins tins. Bake at 350 degrees for 15 minutes.

SANDY'S GINGERBREAD CAKE

Preheat oven to 325 degrees.
Grease an 8 x 8 baking dish.
In a mixing bowl, place honey, butter, and maple syrup. Beat well until completely smooth.
Beat in water (or milk) until smooth.
Add egg and beat until smooth and fluffy.
Mix in fresh grated ginger root.
Add dry ingredients (sifted) together.
Beat just until smooth. Do not overbeat.
Pour into baking dish.
Bake approximately 35 minutes, until an inserted toothpick comes out clean.
VARIATIONS:
Applesauce Gingerbread ~ Mix in 1/2 cup applesauce (F) to batter before adding dry ingredients.
~ Add 1/2 cup raisins (F) and/or 1/2 chopped nuts to Gingerbread batter.

	< Shown: Sandy's Gingerbread Cake made with buttermilk powder and water

Preheat oven to 300 degrees.
Grease and flour a large loaf pan.
Place butter and/or oil, honey, and maple syrup in a bowl. Using an electric mixer (for the best cake) on high, cream until light and fluffy.
Beat in eggs, one at a time, until creamy.
Fold in flour and salt, just until evenly mixed. (If using mixer, speed should be on low.) Overbeating the flour into mixture will toughen the cake.
Spoon mixture into loaf pan.
Bake about 1 hour 15 minutes. Cake should be golden brown on outside. To test cake if done, slip a toothpick into center of cake. If it comes out clean it is done.
NOTE: If using sugar instead of honey, cake will take 1-1/2 hours to bake.
Serving suggestion: Slice in 1/4 or 1/2 inch slices.
VARIATIONS: The flavor may be varied using the following:
Add 1/4 tsp. mace (F).
Add 1 Tbsp. orange or other juice (F).
Ginger Pound Cake: Omit the vanilla and add 1 Tbsp. freshly ground ginger.
There are many variations, using dried fruit such as raisins, cinnamon, allspice, and cloves, etc. Personally, I prefer the recipe above over all the others, which remind me of fruit cake more than pound!

Preheat oven to 350 degrees.
Oil a 9 x 13 glass baking dish.
In mixing bowl beat egg until fluffy.
Add oil and honey. Beat until smooth and light.
Beat in milk until smooth.
Add dry ingredients. Stir just until mixed. Do not beat.
Stir in diced rhubarb.
Pour batter into greased baking dish.
Topping:
Mix the honey, flour and cinnamon until crumbly.
Sprinkle over top.
Bake for 35-40 minutes, or until when tested for doneness with a toothpick and it comes out clean.

Preheat oven to 350 degrees.
Grease with oil (N) or butter (D) a 9 inch square baking dish.
In a mixing bowl beat oil, honey and maple syrup until smooth.
Break eggs into mixture and beat thoroughly, until light.
Beat in the mashed banana and vanilla.
In a separate bowl sift together dry ingredients.
Carefully mix into cake mixture with water. Be careful not to beat, as it will decrease the lightness of the cake.
Spoon mixture into baking dish.
Bake about 40 minutes, or until a toothpick stuck into center comes out clean.
Cool, then turn out on a cake platter if frosting.
Frost with Chocolate Honey Frosting or Honey Maple Frosting; or serve topped with whipped cream (D).

In a mixing bowl beat egg whites until stiff. (An electric mixer works best for making the frosting.)
In a saucepan or double boiler place the honey, maple syrup and cocoa. With a wooden spoon stir to mix evenly.
Heat to 238 degrees, stirring often.
Remove from heat and slowly add in a stream to the egg whites, while beating constantly.
Continue to beat frosting until it thickens and is the consistency to frost the cake, from 3 to 5 minutes.
Yield: 1 cake.
* Variation: Omit honey and use 3/4 cup maple syrup.

Preheat oven to 350 degrees.
Prepare peaches:
Boil water in a saucepan. Dip peach, one by one, into the boiling water for about 10 seconds, turning it to cover.
Quickly remove and place in a bowl of cold water. This way, the skins will peel off easily.
Skin the peaches, then cut in 1/4 inch slices.
Place in a bowl, toss with juice or vinegar. This will keep peaches from turning brown. Set aside until ready to use.
Grease a 6 x 9 baking dish, or a round pan of equivalent size.
Mix the Cottage Pudding recipe and spread in baking dish.
Drain the peaches. Place slices over top of batter, as evenly as possible.
Drizzle agave syrup (C) or honey (H) over the peaches.
Sprinkle with pinch of cinnamon.
Bake for approximately 25 minutes. Test with a toothpick - if it comes out clean, cake is done. The peaches should look slightly glazed.
VARIATIONS:
APPLE KUCHEN: Substitute apples for peaches. Pare, core, cut in 1/8 inch slices 5 firm apples. If desired, add raisins (F) to apples. Layer over batter. Bake as above.
Blueberries, plums, apricots, papaya, mango, and nectarines may also be substituted for the peaches. Check sweetening to taste. Be creative with your choices!

Preheat oven to 400 degrees.
Grease a cake pan, 9 x 9 inches. Set aside.
In a large mixing bowl place flour.
Sift remaining dry ingredients into bowl. Stir with a fork to mix.
If using the nut, finely grate the nutmeg into bowl. Otherwise, add already ground nutmeg (optional).
Mix in the honey or alternative.
With a fork or fingertips quickly work in 1/4 cup of the oil or butter.
Add vanilla, then milk a little at a time, mixing with fork just until the dough holds together but is still a little sticky and soft.
Flour a bread board and place dough on it. Divide in two.
Sprinkle a little flour over dough to keep from sticking.
Roll out half of dough to fit the cake pan. Dough will be very thin, about 1/16th to 1/8th inch thick.
Place in pan. Spread 2 Tbsp. of the butter (softened) or oil over the top.
Roll out the other half of dough, same as above.
Place on top of the first half.
Bake 12 minutes, until lightly golden brown.
Spread top with remaining butter or oil.
To serve: Split the halves. Place some of the berry mixture (see below) in between layers, then some on top. If desired, serve with unsweetened heavy cream or FRESH WHIPPED CREAM TOPPING (D).
Yield: 4 servings.
NOTE: Shortcake is best served warm.
VARIATION: To make individual cakes, follow directions above for rolling out the dough and placing one layer on top of the other. Cut out rounds with a biscuit cutter, or criss-cross cut cake in diamond shapes.

	<Shown: Sandy's Shortcake, as whole cake, not individual rounds. Homemade shortcake isn't perfect looking but it sure is perfect tasting!

BERRY TOPPING FOR SHORTCAKE:

Wash, drain and cut into pieces 1 quart strawberries (F), or choice of fruit.
Sweeten with honey (H) or agave syrup (N), mixing well.
If desired, place on medium heat, stirring just until warm.
Serve over shortcake.
For an even richer dessert, top with whipped cream (D).

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

SWEET BISCUIT CAKE
(By Sandra Strom, CEO of Song of Health)

This cake is great as an alternative to shortcake. It is light and flaky.
Serve with warmed and sweetened berries (F), or your favorite substitute topping.

Pre-heat oven to 375 degrees.
Crack egg into mixing bowl, and add milk and water. Whip until evenly mixed and light.
Mix in butter or oil.
Add sweetening and vanilla; stir with a wooden spoon until evenly mixed.
Stir in baking soda.
Then add flour and salt. Stir just until evenly mixed. Batter should be thickness of pancake batter or cream.
Grease an 8 x 8 square glass baking dish.
Pour batter into dish.
Bake 12 minutes. Check to see if cake is golden brown on top. If not, return to oven and bake 3 minutes more.
Remove from oven and let cool at least 10 minutes before serving.

Preheat oven to 350 degrees.
Grease 2 layer cake pans or an 8 x 10 inch pan.
Beat the egg whites until stiff.
Gradually beat in 1/4 cup of the honey.
Add the water to the egg yolks and beat until thick.
In a separate bowl, cream oil with the remaining (1/2 cup) honey.
Beat vanilla into oil/honey mixture.
Add the beaten yolks and mix well.
Sift the flour, cornstarch, salt, and baking powder or soda into the creamed mixture and mix well.
Fold in egg whites.
Spread in pan(s).
Bake 25 minutes or just until a toothpick comes out clean when tested.
When cooled down, if using layer pans remove cake from pans.
Place bottom layer upside down so that the top of the layer is level.
Spread with desired frosting.
Add second layer and frost.

We support those dedicated to promoting
healthful products
and services.