Orange-Rosemary Bundt Cake

This light textured cake is infused with orange flavor and the surprising hint of rosemary. Serve it with a spoonful of our Strawberry-Orange Compote for a scrumptious dessert.


1 cup butter, room temperature
1 cup sugar
5 eggs
1 tablespoon grated orange zest
1 1/2 teaspoons orange juice
1/4 teaspoon almond extract
2 cups cake flour (not regular flour)
1 teaspoon baking powder
2 teaspoons fresh rosemary, finely chopped
1/2 cup powdered confectioners sugar
3 teaspoons orange juice
1 teaspoon grated orange zest


Preheat oven to 325°. Grease and flour a 12-cup bundt pan.

Using an electric mixer beat butter on high 30 seconds. Add sugar and honey. Beat for 3 minutes on high until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Add orange zest, juice and almond extract. Beat to combine.

Sift together cake flour and baking powder. Using a low speed, gradually add flour mixture to batter. Mix until just combined. Stir in fresh rosemary.

Pour batter into prepared pan. Bake 35-40 minutes or until cake tests done. Cool on rack 10 minutes. Remove cake from pan and place on rack to cool completely.

In a small bowl mix together glaze ingredients until smooth. Drizzle over cooled cake.

Serves: 8-10

golden blossom honey product