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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
