This cake from The Vanilla Bean Book is exceptionally moist and warm in flavor from the honey and spices. Sarah describes this cake as one that would have been served in J. R. R. Tolkien’s Middle-earth. I love her well read descriptions.
- 3 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 3/4 tsp. ground cinnamon
- 1/4 tsp. grated nutmeg
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 1/2 c. granulated sugar
- 1/4 c. packed brown sugar
- 1 c. honey
- 5 large eggs, room temperature
- 1 tsp. pure vanilla extract
- 2 tsp. lemon juice
- 1 c. buttermilk
- Honey Frosting
- 3 oz. cream cheese, room temperature
- 5 tbsp. unsalted butter, room temperature
- 1/4 c. honey
- 1/2 tsp. pure vanilla extract
- pinch salt
- 1 c. confectioners’ sugar
- Adjust the oven rack to the lower middle position. Preheat oven to 325°F. Grease and flour a 10-inch tube or bundt pan.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg,
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the granulated and brown sugars and beat on medium until light and fluffy, 3 to 5 minutes. Add the honey and mix on medium until smooth. Add the eggs, one at a time and beat on medium until incorporated, stopping to scrape down the sides of the bowl after each addition. Add the vanilla and lemon juice and mix on low to combine. Add the flour mixture and mix on low until just combined. Slowly add the buttermilk and mix on low until just combined.
- Pour the batter into the prepared pan and use a spatula to even out the top. Bake 60 to 75 minutes, until a wooden skewer or toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let cool for 20 minutes. Remove the cake from the pan and let finish cooling on the rack. Top the cooled cake with Honey Frosting.
- For the Honey Frosting: In the bowl of a stand mixer fitted with a paddle, beat the cream cheese and butter on medium until smooth. Add the honey, vanilla, and salt and mix on low until combined. Add the confectioners’ sugar and beat on low until combined, then increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes.
My notes: I halved this recipe and baked two 5-inch mini bundts, baking for 45-50 minutes. I added a couple tablespoons of milk to thin the frosting so that it would just barely hang down the sides of the cake before topping it with bee pollen.