3/4 c. whole wheat flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. allspice
2 tbsp. plus 2 tsp. very cold "light" butter-butter blend, cut into bits
1/2 c. plain nonfat or lowfat yogurt
1 egg
2 tbsp. honey
2 tbsp. plus 2 tsp. sugar
1 tsp. vanilla extract
1/4 c. raisins (optional)

In a medium bowl, combine the flour, cinnamon, baking soda, nutmeg, cloves and allspice, mixing them well. With a pastry blender or fork, blend in the butter-butter blend until the mixture resembles coarse grain. Preheat the oven to 350 degrees.

In a large bowl, combine the yogurt, egg, honey, sugar and vanilla. Beat the mixture, using an eggbeater or an electric mixer on low, until the ingredients are well-combined and smooth. Add the flour mixture to the yogurt mixture and beat the ingredients 1 minute longer. Stir in the raisins, if desired. Pour the batter into a greased 8x4 inch loaf pan.

Place the pan in the hot oven and bake the cake for about 25 minutes or until a tester inserted into the center of the cake comes out clean. Let the cake cool in the pan on the rack for 10 minutes. Then turn the cake out onto the rack to cool completely.