Recipes	DESSERTS: Honey Cake Makes 24 servings. vegetable oil cooking spay 3 cups unbleached flour 1 1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 1 1/2 cups Sucanat (see footnote) or brown sugar 1 1/4 cups lite silken tofu (extra firm), drained 1 cup prune puree 3/4 cup liquid Fruitsource (see footnote) 1 Tbsp. grated orange zest 2 tsp. rose water 1/3 cup soymilk lite 1/2 cup walnut pieces Preheat oven to 350°. Spray a 9"x13" pan with cooking spray. Combine flour with the next 5 ingredients in a large bowl. Place tofu in food processor; blend until smooth. Add prune puree, and blend. Add Fruitsource, orange zest, and rose water; blend. Add tofu mixture to dry ingredients alternately with the soymilk. Fold in walnuts. Pour into prepared pan. Bake 45 minutes or until toothpick inserted in center comes out clean.   Nutrition Analysis (per serving): Protein 3 gm., Carbohydrate 34gm., Fiber 1gm., Fat 2 gm., Cholesterol 0, Calcium 37mg., Sodium 163 mg. Calories 162 From protein: 7%; From carbohydrate: 82%; From fat: 10% FOOTNOTES: Sucanat: A granulated form of unrefined cane sugar; made from cane juice. Sugar in this form is a whole food and therefore retains all of the vitamins and minerals found in nature. Sucanat is stirred into the dry ingredients when making baked goods, because it does not emulsify with creamed ingredients. It imparts many of the same characteristics as brown sugar (which can be substituted for Sucanat on a one to one basis), and is found in health food stores nationwide. Fruitsource: A wholesome sweetener made from grapes and grains. Available at natural food stores> in both liquid and granulated forms. Fruitsource also acts as a fat replacer in baked goods, because it is a source of pectins. Fruitsource is widely used in commercial baking under the name Fruitrim.   Say Bismillah and eat! Recipes