Tuesday, November 10, 2009
That image is pretty much self-explanatory. And if it didn't make you smile, I don't know WHAT will! :) Now that you've got Pooh Bear on your mind too, let's bake up a honey cake!
This delightful cake is made with honey, whole wheat flour and almonds baked into a compact little Bundt. Unlike many honey cake recipes I've seen, this one does not contain tea or coffee. Nor it is heavily spiced, allowing the taste of honey to shine more brightly. Save this cake for special occasions or days you're in the mood to splurge--the best quality honeys can be quite expensive. When possible, buy local honeys from smaller, family-owned apiaries. For this recipe I used Bernard's Acadiana Honey, packaged in Breaux Bridge, LA--just a few miles from where I live and work.
Honey Cake by King Arthur Flour Company. I used a well greased 10-cup Bundt pan instead of the 9-inch cake pan. Bake time was about the same.
Verdict: This cake is moist, sweet & buttery with the unmistakeable flavor of honey. I didn't care much for all of the almonds in the cake, which are supposed to provide a textural counterpoint. I almost substituted the almonds with diced dried apricots--an idea I should have followed through! Oh well, maybe next time :)
Lookin' for more Bundt action? Head on over to The Food Librarian for tons of great Bundt cake recipes. She's currently running the "I Like Big Bundts" series--30 Bundts in 30 days! Sheer madness--all in the name of National Bundt Day, coming up on November 15th.