Brandied Spice Cake

3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. sugar
1/4 c. firmly packed brown sugar
2 t. ground cinnamon
1-1/2 t. baking powder
1-1/2 t. baking soda
1 c. skim milk
1 T. lemon juice
3 T. vegetable oil
2 t. brandy extract
3 egg whites, divided
3 T. chopped walnuts

Topping:
2 T. honey
1 T. orange juice
1/2 t. orange extract
1/8 t. ground cloves
1/4 t. brandy extract

Preheat oven to 350 degrees.

Lightly oil an 8" square baking pan or spray with cooking spray.

In a large bowl, sift together the flours, the sugars, cinnamon, baking powder, and baking soda.

Place milk in a small bowl. Add lemon juice and let stand 1 minute. Add oil, brandy extract, and 1 of the egg whites. Beat with a fork until well blended.

In another bowl, beat remaining 2 egg whites on high speed with an electric mixer until stiff.

Stir milk mixture into dry ingredients, along with chopped nuts. Mix until all ingredients are moistened. Fold in beaten egg whites, gently but thoroughly. Place batter in prepared baking pan.

Bake 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean.

While cake is baking, combine all topping ingredients in a small bowl. Remove cake from oven and place it on a wire rack. Using a toothpick, punch holes in the cake about 1" apart. Drizzle topping evenly over the hot cake, spreading it with the back of a spoon.

Serve warm or cold. Refrigerate any leftovers.

Makes 12 servings.

Adapted from The Meatless Gourmet, p. 276.