Honey is the most used condiment in our household. We go through a honey bear in two weeks. And at any farmer’s market we attend, we’ll be walking away with some local honey. Needless to say, I was excited to see honey as the theme for this month’s #BundtBakers post. I almost didn’t participate this month because of all of the major life events going on (moving from FL to OH and having a baby), but I couldn’t skip out on making a honey bundt!
I even have an adorable honey pot from Le Cruset that we pour store bought honey into. I bought this honey pot as an impulse buy because it made me think of Winnie-the-Pooh. I have a slight obsession with Winnie-the-Pooh. I learned how to read because of a Winnie-the-Pooh “read-along” cassette tape, I own every character stuffed animal, I had Winnie-the-Pooh sheets until I went to college (pretty sure my parents saved them for me too), and my friends threw me a wonderful Winnie-the-Pooh themed baby shower.
What does Winnie-the-Pooh have to do with my bundt? Everything! My mom bought me a Winnie-the-Pooh cookbook and today’s recipe(s) come from it!
Hipy Papy Bthuthdth Thuthda Bthuthdy Cake
Ingredients for cake:
- 1/2 C butter, at room temperature
- 1/2 C sugar
- 1/2 C honey
- 2 eggs, separated
- 2 C flour, sifted
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 C milk
- 1 tsp almond extract
Ingredients for honey chocolate icing:
- 3 oz semisweet chocolate
- 9 tbsp butter
- 6 tbsp honey
- Preheat oven to 375 degrees F.
- In the bowl of a stand mixer, cream together the butter, sugar, and honey. Add egg yolks, one at a time.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- Add 1/3 of the dry ingredients to the butter mixture and mix until combined. Add half of the milk and the almond extract and mix until combined. Repeat with another 1/3 of the dry ingredients and remaining milk, finish with the last of the dry ingredients.
- In a bowl, beat egg whites with a hand mixer until stiff. Gently fold into the cake batter.
- Pour batter into a greased bundt pan and bake 30 minutes, or until a knife comes out cleanly. Allow cake to cool 5 minutes before removing from the bundt pan. Allow to cool completely before frosting.
- Make the icing: In a double boiler, melt together the icing ingredients. Frost cake. Keep refrigerated until 20 minutes before serving.
*These recipes come from The Pooh Cook Book by Virginia H. Ellison*
If you are a food blogger and would like to join us, just send an email with your blog URL email@example.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.
And don’t forget to take a peek at what other talented bakers have baked this month:
Honey Bundt Cake with Lemon Honey Glaze by Beatriz at I love Bundt Cakes
Honey Glazed Blackberry Cornmeal Bundt Cake by Tux at Brooklyn Homemaker
Honey Roasted Peanut Butter Pound Cake by Renee at Magnolia Days
A Taste of Honey by Margaret at Tea and Scones
Honey Caramel Apple Bundt Cake by Laura at Baking in Pyjamas
Honey Whiskey Mini Bundt Cakes with Honey Whiskey Glaze by Stacy at Food Lust People Love
Honey Almond Bundt Cake by Terri at Love and Confections
Honey Lemon Poppy Seed Bundt Cake by Lauren at From Gate to Plate
Whole Wheat Honey Spiced Apple Breakfast Bundtlettes by Laura at The Spiced Life
Honey Bunny Bundt Cake by Teri at The Freshman Cook
Honey Baba ah Rhum by Kelly at Passion Kneaded
Orange Hazelnut Cake by Zainab at Blahnik Baker
Honey Banana Bundt by Jane at Jane’s Adventures in Dinner
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