Ingredients
Syrup:
1 cup GOLDEN BLOSSOM HONEY
1 cup sugar
3/4 cup water
1 teaspoon lemon juice
Cake:
3/4 cup butter, softened
3/4 cup sugar
3 eggs
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup milk
1 cup chopped walnuts
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 350°.Syrup:Combine all ingredients in a medium saucepan. Bring to a boil and cook for 4 minutes. Set aside until cake is baked.Cake:Grease and flour an 8-inch square pan. In a large bowl, cream together butter and sugar, until fluffy. Add eggs and beat well. Add flour, baking powder, salt, cinnamon, orange zest and milk. Mix until well combined. Stir in walnuts.Pour batter into prepared pan and bake for 35-40 minutes or until cake tests done. Cool on rack 15 minutes. Leaving cake in pan, cut into 2-inch squares. Pour honey syrup over cake (it will look like a lot of syrup but will soak into cake), and let sit overnight.
