Honey Cake

This rustic, easy-to-make treat is a great starter cake for beginning bakers. It’s also a popular recipe for serving on Rosh Hashana (the Jewish New Year) and a lovely dessert to have on the table any day of the year.  As it’s not overly sweet, a thick slice of it can also be served for breakfast lightly toasted buttered.

Prep: 20 min
Bake: 30 min
Yield: 1 (9-inch) bundt pan
Ingredients
  • 2 1/4 cup sifted Swans Down® Cake Flour
  • 2 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 cup honey
  • Zest of 1 orange
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Confectioners’ sugar, for garnish
  • 1 cup fresh raspberries, for garnish (optional)
Directions
  1. Preheat oven to 350℉. Grease a 9-inch bundt pan.
  2. Whisk flour, baking powder, nutmeg and salt together in a medium bowl; set aside.
  3. Cream butter, honey, and zest together in the bowl of a stand mixer until light and fluffy. Add eggs one at a time, scraping down after each addition. Add sour cream and vanilla; mix until combined.
  4. Add flour mixture to butter mixture and beat until combined. Pour the batter into the prepared pan and bake for 30 minutes or until a tester inserted into the center comes out clean.
  5. Remove from oven and allow to cool in the pan. Dust with confectioners’ sugar and garnish with berries, if desired.
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