Ingredients Jump to Instructions ↓

  1. 1 pk Lemon cake mix(18 1/2oz)

  2. 1 c Medium white wine

  3. 1/2 c Sugar

  4. 1/4 c Honey

  5. 3 Cinnamon sticks,

  6. 3 Whole cloves

  7. 1 c Chilled whipping cream

  8. 2 tb Honey

  9. 1/2 c Unflavored yogurt

  10. Diced roasted almonds

Instructions Jump to Ingredients ↑

  1. Bake cake in oblong baking pan, 13×9x2 inches, as directed on package.

  2. While cake is baking, heat wine, sugar, 1/4 cup honey, the cinnamon sticks and cloves to boiling in 1 1/2-quart saucepan, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes; cool.

  3. Cool cake 5 minutes. Cut into serving-size pieces. Remove cinnamon sticks and cloves from syrup. Pour syrup slowly over cake in pan; cool.

  4. Beat cream and 2 tablespoons honey in chilled small mixer bowl until stiff.

  5. Fold in yogurt. Refrigerate until serving time. Serve cake with yogurt topping. Garnish with almonds.


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