2 : Eggs, well beaten
1 : c Powdered sugar
2 : ts Vanilla
1/2 : ts Salt
4 : c Cider vinegar
1/4 : c Honey; ( to 1/2)
1/4 : c Cheap yellow prepared
-mustard; : -mustard; (NOT Dijon)
4 : tb Brown sugar
4 : ts Salt
2 : ts Ground black pepper; coarse
4 : ts Red hot pepper flakes;
0: Heat oven to 350°F
1: Grease and lightly flour a 9-inch square baking pan
2: In small bowl, with fork, stir together 1/2 cup flour, the pecans, brown sugar, cinnamon, and nutmeg; add 2 tablespoons butter and stir until crumbs form
3: Set crumb mixture aside
4: In medium-size bowl, combine remainint 1 1/4 cups flour, the baking powder, baking soda, and salt; set aside
5: In large bowl, with electric mixer on medium speed, beat remaining 6 tablespoons butter and the granulated sugar until light and fluffy; add eggs, one at a time, beating well after each addition
6: Reduce mixer speed to low
7: Add flour mixture and yogurt to butter mixture all at once; beat just until soft dough forms--do not overmix
8: Spread half of dough into prepared pan; sprinkle with 1/2 cup crumb mixture and the prunes
9: Drop tablespoonfulls of remaining dough over top and sprinkle evenly with remqining crumb mixture
10: Bake 25 to 30 minutes or until cake tester inserted in center comes out clean
11: Cool in pan on wire rack 10 minutes
12: Meanwhile, prepare Glaze: In small bowl, stir together sugar and milk until smooth
13: To serve, drizzle Glaze over cake; cut into 9 squares and serve warm
14: NOTES : By substituting yogurt for sour cream, we've subtracted a bit of the fat and calories from a classic breakfast or afternoon tea treat
15: Recipe by: Country Living ( April 1998) Posted to recipelu-digest by "Nesb2@aol
16: com" <Nesb2@aol
17: com> on Mar 21, 1998