Favorite Honey Cake
October 02, 2011
Categories: Desserts, Cakes, Tube/Bundt, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Hanukkah, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Rosh Hashanah, Thanksgiving, Winter, Oven Bake, Kosher, Non-Dairy, Make it from scratch, Sugar more
"My all time favorite honey cake, the addition of the tea is what sets this cake apart from all others! I most always glaze the top of the cooled cake with 1/2 cup sifted confectioners sugar mixed with 1-2 tablespoons fresh lemon juice Make certain to grease your pan very well, I use my Pan Release for greasing"
- Serving Size: 1 (149.3 g)
- Calories 411.4
- Total Fat - 6.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 69.4 mg
- Sodium - 193.1 mg
- Total Carbohydrate - 85.5 g
- Dietary Fiber - 1.7 g
- Sugars - 60 g
- Protein - 5.9 g
- Calcium - 86.6 mg
- Iron - 1.3 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Preheat oven to 325 degrees F.
Set oven rack to middle position.
Generously grease a 12-cup bundt pan.
In a bowl sift the flour with the next 6 dry ingredients.
In a small saucepan bring the honey just to a boil then remove from heat; stir in the tea and lemon zest; set aside.
In a bowl beat the eggs for about 5-6 minutes or until thick, pale and frothy (this should take no less than 5 minutes, the eggs must be thick and frothy).
Beat in oil and vanilla or brandy.
Beat in the sugar 2-3 tablespoons at a time until well blended.
Alternately add in the flour and honey mixture beating on the lowest speed (the batter will be thin).
Mix in the raisins.
Pour into prepared bundt pan
Bake in a preheated 325 degree oven for about 1 hour or until the cake tests done.
Cool and glaze or dust with confectioners sugar.
Tips & Variations
No special items needed.