Honey Bundt Cake
This honey bundt cake is the ideal recipe to make on a quiet Sunday morning. It requires some time, but is definitely worth it! This cake is delicious topped off with a fruit compote.
- 125 ml butter (1/2 cup).
- 250 ml brown sugar (1 cup).
- 4 eggs, separated.
- 250 ml honey (1 cup).
- 750 ml flour (3 cups)
- 2 tsp baking soda.
- 1/2 tsp baking powder.
- 1/2 tsp cinnamon.
- 250 ml sour cream (1 cup).
- 1/2 tsp salt.
- 125 ml chopped nuts (1/2 cup).
How to prepare
In a large bowl, cream the butter and brown sugar. Beat in the yolks one at a time. Next, beat in the honey. Sift the dry ingredients together. Blend it into the creamed mixture alternately with the sour cream. Now it’s time to stir the nuts through the mixture. You can also add raisins at this point if you want to give a twist to this recipe. The next step is to stiffly beat the egg whites and fold them into the cake mixture. Turn into greased 4 L (9″) tube or bundt pan.
Bake the honey bundt cake at 325°F (160°C) for 60 – 70 minutes until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes, then remove from rack to cool completely.
Source: Gourmet Honey Recipe Book, B.C. Honey Producers Association.
Honey Fruit Compote
This bundt cake is nice to top off with a fruit compote, like peaches, blackberry or strawberry. To simplify making this compote you can use frozen fruit. This will save you time as most frozen fruit doesn’t need preparation like peeling or slicing. No need to defrost the fruit first.
- 1 pound frozen or fresh fruit of your choice.
- 2 tbsp of honey.
- Dash of salt.
How to prepare
Step 1: Prepare the fruit. If you use fresh fruit like strawberries, cut them into thin slices. You can use small berries whole.
Step 2: In a medium saucepan, combine all of the ingredients. Bring the mixture to a boil over medium high heat, stirring occasionally. This will take about 5 minutes if you use fresh fruit and 10 minutes if you use frozen fruit.
Step 3: Once boiling, reduce to medium heat. If you are using chunky fruit or prefer a smooth consistency, you can mash the fruit with a potato masher until it has your desired consistency.
Step 4: Continue simmering, stirring often, until the compote has condensed to about half its original volume. This will take approx. 5 minutes.
Step 5: Remove from heat. At this point you can add some more honey or mash it more if you’re not satisfied with the compote yet.
Step 6: Let the compote cool for a couple minutes before serving with the honey bundt cake. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.
Source: Cookie + Kate.