All the Proof You Need

The inspiration for this honey ring was a prize-winning cake from the county fair. The original cake was soaked in alcohol and rich with butter; this version still has a jolt of rum, but we replaced the butter with nonfat yogurt.

We used ground coriander seeds to punch up the flavor, but aromatic anise seeds would work well too. Also, in place of sesame seeds, you might sprinkle the honey-glazed top with finely chopped nuts--or fold them into the cake batter. For the honey, you can use clover or sage or experiment with a fresh lavender or wildflower honey.

One last thing: Don’t eat all of the cake right out of the oven; it improves in texture and mellows in taste after a day or so.

TIPSY HONEY TEA RING 1 cup raisins 3/4 cup dark rum 2 cups flour 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground coriander or anise seeds 1 egg yolk 1/2 cup plain nonfat yogurt Grated zest of 1 large orange 1 cup plus 2 tablespoons honey 4 egg whites 1/2 cup dark-brown sugar, packed 1 tablespoon toasted sesame seeds, optional

Place raisins and rum in bowl, then cover and let soak. Sift flour, baking soda, baking powder, salt, cinnamon and coriander into large bowl. Make well in center and stir in egg yolk, yogurt, orange zest and 1 cup honey. Stir in rum and raisins.

Beat egg whites until foamy. Gradually add brown sugar, beating until soft, smooth peaks form. Fold 1/2 of whites into honey batter until blended. Fold in remaining egg whites.

Turn into lightly buttered 7-cup ring mold lightly dusted with flour and bake at 350 degrees 1 hour or until wood pick inserted in center comes out clean. Let cool in pan 5 to 10 minutes. Remove onto rack and spoon remaining 2 tablespoons honey over. Sprinkle top with sesame seeds. Cut in thin slices. Makes 20 servings.

Each serving contains about: 194 calories; 221 mg sodium; 14 mg cholesterol; 0 fat; 37 grams carbohydrates; 3 grams protein; 0.17 gram fiber.