Low-Fat Citrus, Honey & Blueberry Scone Cake

Nonstick cooking spray
1/2 cup each golden raisins and frozen blueberries
2 tbsps each melted butter and canola oil
4 tablespoons honey
1/3 cup light brown sugar, firmly packed
2 egg whites, or 1 egg, lightly beaten
2 teas of each lime zest and orange zest, both finely minced
2 cups orange juice
1/4 teaspoon each natural orange and lime oils
3 1/2 cups unbleached all-purpose flour
1/2 cup white whole-wheat or regular whole-wheat flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1-2 tablespoons caraway seeds
1 1/2 tablespoons old-fashioned oats, optional

>Citrus glaze
1/2 cup confectioners' sugar
2 tablespoons orange juice
1 tablespoon mixed orange and lime zest, finely minced
Garnish: Decorative shreds of zest

Pan options: 10 small (4-inch) heart-shaped molds; two 7-by-3-inch foil pans; two 8-inch layer pans; two 8-inch seasoned cast-iron skillets; one 9-inch springform pan; two 6- or 7-inch heart pans. Fill the small molds halfway and the larger pans halfway to two-thirds of the way to the top with batter.

Preheat the oven to 375 degrees. Prepare the pans by spraying with cooking spray. In a separate bowl, cover the raisins with hot water and allow to stand 3-5 minutes. Drain well. Coarsely chop and place in a bowl with the frozen blueberries.

In a large bowl, whisk together the melted butter, oil, honey, brown sugar, egg whites, citrus zests, orange juice, and orange and lime oils. In a medium bowl, blend the unbleached all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and caraway seeds.

Fold the dry ingredients into the wet, stirring well. Gently fold in the raisins and blueberries and blend the mixture thoroughly. Spoon the batter into the prepared pans. Sprinkle with oat flakes, if desired. Bake until a wooden pick inserted in the center comes out clean, about 20 minutes for small heart-shaped pans.

prepare the glaze:
In a small bowl, stir together the confectioners' sugar, orange juice and zest to make a soft glaze. Drizzle over the cooled cakes. Apply decorative shreds of zest, if desired. Allow to set. Makes 10 small (4-inch) heart-shaped cakes; based on 1 cake

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