HONEYCAKES WITH CREAM CHEESE FILLING AND CHERRY COMPOTE 3 1/2 cups rye flour 2 1/2 teaspoons baking soda 1/3 cup sugar and 1 cup plus 2 tablespoons sugar 1/8 teaspoon salt 1/2 teaspoon cloves 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1 1/2 cups vegetable oil 8 eggs 3/4 cup plus 2 tablespoons honey 1 1/2 cups warm water Syrup (recipe follows) 1 pound cream cheese 1/2 cup butter Zest of 1 orange 1 teaspoon honey Cherry compote (recipe follows)

Heat oven to 300°F.

Sift together flour and baking soda.

Combine 1/3 cup sugar, salt and spices in an electric mixer. In a separate bowl, whisk together oil, eggs and water and add to sugar mixture. Add 3/4 cup plus two tablespoons honey, then gradually stir in the sifted flour and baking soda and mix on high for 5 minutes.

Spray 12 mini bundt pans with nonstick spray. Pour batter into molds. Bake for 16 minutes and test with toothpick for doneness (cakes may be removed from oven when slightly underdone). Remove cakes from mold. Brush with syrup and allow to cool.

Meanwhile, make the filling by combining cream cheese, remaining sugar, butter, orange zest and remaining honey and mixing until fluffy.

To serve, put filling into a pastry bag and pipe 2-3 teaspoons of filling into the center of each cake. Spoon cherries around cake and dust with powdered sugar.

12 servings.

SYRUP

3/4 cup dark rum
3/4 cup simple syrup
1/2 cup orange juice
1/4 cup lemon juice
2 teaspoons vanilla

Combine all ingredients in saucepan and bring to boil. Remove from heat and set aside.

CHERRY COMPOTE

1 pound dried cherries
1 tablespoon sugar
1 cinnamon stick

Combine cherries, sugar and cinnamon stick in a small saucepan and add enough water to cover. Heat mixture to a near boil. Remove from heat and stir; cherries should be coated with the syrupy liquid. Drain and set aside.

[Bon appétit, December 2000]