Title: Easter Cake
Categories: Cakes, Holidays, Newspaper, April96, Easter
Yield: 12 Servings

----------------------------------TOPPING----------------------------------
1 c Walnuts, pecans, or hazel-
-Nuts, coarsely chopped
1/4 c Brown sugar, packed
1/2 ts Ground nutmeg
1/2 ts Ground allspice

------------------------------------CAKE------------------------------------
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 c Butter, softened
1 1/4 c Brown sugar, packed
2 Eggs
1 c Nonfat plain yogurt
1 ts Vanilla

Combine topping ingredients and set aside. Heat oven to 350ø. Grease an
8-cup tube pan. Stir together flour, baking powder, baking soda; set aside.
With electric mixer, beat butter and brown sugar until fluffy. Beat in
eggs, yogurt and vanilla. Gradually beat flour mixture into the batter
until well blended. Sprinkle one-fourth of the topping into the prepared
pan. Spoon on one-third of the batter. Continue layering. Bake in a 350ø
oven for 50 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 15 minutes in pan; remove from pan to a rack; serve warm. Makes
12 servings

Nutrition facts per serving: 357 cal; 16 g fat; 21.8 mg chol; 4.1 g pro;
50.2 g carbo; 210 mg sodium.

From the files of Roberta Thompson r-thompson@usa.net Source: The
News-Enterprise, Elizabethtown KY; Food section. Recipe from: C&H Sugar
Posted to MM-Recipes Digest by "Chat Cat" on Mar
26, 98