#BundtBakers: Honey


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


  1. Preheat oven to 375 degrees F.
  2. In the bowl of a stand mixer, cream together the butter, sugar, and honey. Add egg yolks, one at a time.
  3. In a bowl, combine flour, baking powder, baking soda, and salt.
  4. 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.
  5. In a bowl, beat egg whites with a hand mixer until stiff. Gently fold into the cake batter.
  6. 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.
  7. 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*

Honey Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL tofoodlustpeoplelove@gmail.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

 Disclaimer: This post contains affiliate links. 

Blueberry Iced Tea

When I planned out my blog posts for June I knew that I’d be posting an iced tea recipe on June 10th. Why? Because today is National Iced Tea Day! I didn’t have a recipe picked out at the time but had a few weeks to figure that out.

And then I went to my baby shower thrown by my friends Kate and Tara. I’ve mentioned both of these wonderful ladies on my blog before. Kate is my partner-in-crime when it comes to both baking and quilting. Tara is my food blogging mentor – she blogs over at Tara’s Multicultural Table, check it out! Separately they’re both creative and way more artistic than I could ever dream to be. I guess I shouldn’t have been surprised that together they would create complete magic.

They threw a Winnie-the-Pooh inspired shower for me. And from the decorations to the food to the games they pulled out all the stops.

Winnie the Pooh Shower

The food table featured a dish for each character: The main course were Kanga and Roo Pita Pouches featuring shredded chicken and sandwich toppings, Owl’s Spinach Dip, the veggie platter was cleverly labeled Rabbit’s Garden, sweets included Tigger Tails for guests to take home (chocolate covered pretzel rods) and Pooh’s Honey Bowls (honey mouse in chocolate bowls), to drink we had Piglet’s Pink Lemonade and Eeyore’s Blueberry Iced Tea.

This blueberry iced tea was addicting and I knew that I’d have to get the recipe from Kate to feature on National Iced Tea day! This would also be a wonderful addition to your July 4th beverage collection, maybe serve it alongside my Strawberry Sparkling Lemonade? 😉

Blueberry Iced Tea


  • 3 1/2 C frozen blueberries
  • zest of 3 lemons
  • juice of 4 large lemons
  • 8 C water
  • 6 bags decaf honey lemon green tea
  • 1 1/2 C sugar


  1. Bring blueberries, lemon juice, and lemon zest to a boil. Mash. Pour through strainer, reserve liquid and let it cool. Discard the solids.
  2. Bring water to a boil. Turn off heat and steep tea bags. Discard the tea bags.
  3. Combine sugar with tea and blueberry syrup. Allow to cool and refrigerate. To serve, garnish with extra frozen blueberries.

Blueberry Iced Tea