Ingredients
1 cup butter, room temperature
1 cup sugar
1/3 cup GOLDEN BLOSSOM HONEY
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
Glaze:
1/2 cup powdered confectioners sugar
3 teaspoons orange juice
1 teaspoon grated orange zest
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
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.
Glaze:
In a small bowl mix together glaze ingredients until smooth. Drizzle over cooled cake.
Serves: 8-10
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.
Glaze:
In a small bowl mix together glaze ingredients until smooth. Drizzle over cooled cake.
Serves: 8-10
