Spray a 2 quart rectangular glass dish with non-stick coating; set aside. Put butter into a 2 quart glass bowl. Microwave on 30% (medium low) 2 minutes or until butter is soft. Cream in sugar; then eggs. Stir in honey. Sift flour together with soda, nutmeg, cinnamon, cloves and ginger. Add flour mixture, alternately, with water. Add lemon extract and rind. Pour batter into prepared dish. Rotating dish twice during baking, microwave on 70% (medium high) 10 to 12 minutes or until cake tests done. Serve hot.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 138 (55%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||20 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 16.4mg||5 %|
|Sodium 111.2mg||4 %|
|Potassium 41.1mg||1 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 24.5g|
|Protein 2.8g||4 %|
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Calories per serving: 250
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