Ingredients
Cake:
1 1/3 cups GOLDEN BLOSSOM HONEY
1 cup strong brewed coffee
2 3/4 cups flour plus 1 tablespoon
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup golden raisins
4 eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup sugar
Glaze:
1/2 cup heavy cream
3 ounces semisweet chocolate bar or 1/2 cup semisweet chocolate chips
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Preheat oven to 325°. Grease a 10-inch bundt pan, or coat with baking spray.
Cake:
In a saucepan heat honey just to a boil. Add coffee. Remove from heat. Cool.
In a bowl, mix together 2 3/4 cups flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves and salt. In a small bowl toss raisins with remaining tablespoon of flour.
In a large bowl beat eggs until frothy with an electric mixer. Add oil and vanilla. Mix until combined. Add sugar and beat 5 more minutes. On low speed beat in honey mixture and flour mixture alternately, in 2 additions. Gently fold in flour coated raisins.
Pour batter into prepared pan. Bake 60 –70 minutes or until cake tests done. Let cool in pan on rack for 30 minutes. Turn cake out on rack to cool, carefully loosening edges with knife, if necessary.
Glaze:
Bring cream to a simmer in a medium saucepan. Remove from heat, stir in chocolate and whisk until melted and smooth. Refrigerate, stirring every 10 minutes until glaze is just spreadable, about 40 minutes. Spoon on top of cooled cake and spread over top and half way down sides of cake. Refrigerate to set glaze.
Serves 8-10
Cake:
In a saucepan heat honey just to a boil. Add coffee. Remove from heat. Cool.
In a bowl, mix together 2 3/4 cups flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves and salt. In a small bowl toss raisins with remaining tablespoon of flour.
In a large bowl beat eggs until frothy with an electric mixer. Add oil and vanilla. Mix until combined. Add sugar and beat 5 more minutes. On low speed beat in honey mixture and flour mixture alternately, in 2 additions. Gently fold in flour coated raisins.
Pour batter into prepared pan. Bake 60 –70 minutes or until cake tests done. Let cool in pan on rack for 30 minutes. Turn cake out on rack to cool, carefully loosening edges with knife, if necessary.
Glaze:
Bring cream to a simmer in a medium saucepan. Remove from heat, stir in chocolate and whisk until melted and smooth. Refrigerate, stirring every 10 minutes until glaze is just spreadable, about 40 minutes. Spoon on top of cooled cake and spread over top and half way down sides of cake. Refrigerate to set glaze.
Serves 8-10
