SPICED PECAN CAKE WITH HONEY SYRUP

The honey can be replaced by sorghum syrup. This recipe asks for finely ground bread crumbs. If not using homemade bread crumbs, I recommend the bread crumbs from Your DeKalb Farmers Market (3000 E. Ponce de Leon Ave., Decatur. 404-377-6400, dekalbfarmersmarket.com ). FOR THE SYRUP:

¾ cup granulated sugar

4 tablespoons honey

6 whole cloves

Peel of ½ lemon and ½ orange, cut into

long strips

2 tablespoons fresh lemon juice FOR THE CAKE:

½ cup (2 sticks) unsalted butter,

softened, divided

3 ¼ cups shelled pecans

1 cup finely ground breadcrumbs 2 teaspoons baking powder 2 teaspoons ground cinnamon ¾ teaspoon ground cloves

1 teaspoon freshly ground nutmeg 1 tablespoon freshly grated orange zest 6 large eggs, eggs and yolks separated Pinch of salt

⅔ cup plus 2 tablespoons sugar 1 teaspoon pure vanilla extract

Make the syrup first. To a saucepan add 1 cup water, the sugar, honey, cloves and citrus peels. Bring to a boil over medium heat. Reduce to low heat and simmer 8-10 minutes, until syrup is slightly thickened and coats the backside of a spoon. Set aside to cool. Once the syrup has cooled, stir in the lemon juice. Set aside. Preheat the oven to 350 degrees. Use 1 tablespoon butter to grease a cake sheet pan (about 10 by 10 inches) and set aside.

Grind the pecans into fine pieces (not a powder). In a mixing bowl, stir together the pecans, breadcrumbs, baking powder, cinnamon, cloves, nutmeg and orange zest and set aside. Using an electric mixer, beat the egg whites until stiff. In a separate large bowl, beat the remaining butter with the sugar and vanilla until creamy. Add the egg yolks one by one and continue to beat. Fold in half the pecan mixture. Using a spatula, fold in the whites along with the remaining nut mixture. Pour the batter into the sheet pan. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cloves and peels from the syrup. Remove the cake from the oven and immediately pour the syrup evenly over it. Allow to cool in the pan. Cut into diamond shapes or small squares. Makes 12 servings.

Per serving: 428 calories (percent of calories from fat, 65), 6 grams protein, 36 grams carbohydrates, 3 grams fiber, 31 grams fat (8 grams saturated), 113 milligrams cholesterol, 84 milligrams sodium.