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*
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And don’t forget to take a peek at what other talented bakers have baked this month:
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