The Best Honey Bundt Cake

Submitted by Kittencalrecipezazz

"This is a wonderful honey cake recipe, I have been making this for years, it always turns out fantastic, the addition of tea makes it taste so good, and moist, you will love this recipe, I am sure. ENJOY!"

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Yields: 1 Bundt cake

ingredients

• 1 1⁄2 cups liquid honey
• 1 cup strong brewed tea
• 1 tablespoon grated lemon zest
• 2 3⁄4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon salt
• 1 cup golden raisin
• 4 eggs
• 1⁄4 cup oil
• 1 tablespoon pure vanilla extract or 1 tablespoon brandy
• 1 cup sugar

• GLAZE

• 1⁄2 cup icing sugar
• 4 -5 teaspoons fresh lemon juice

directions

1. Set oven to 325 degrees.
2. Set oven rack to middle position.
3. Grease a Bundt pan.
4. In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
5. In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly.
6. In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
7. Beat in oil and vanilla or brandy (if using).
8. Beat in sugar 2 tablespoons at a time until well blended.
9. Alternately fold in flour and honey mixture (batter will be fairly thin).
10. Add/fold in raisins.
11. Pour batter into prepared Bundt pan.
12. Bake in center oven for 60-70 mins, or until cake tests done.
13. To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.

Reviews

[Kasha]

I would make this again, as it tastes good, but I would do it in a 9 x 13 pan lined with parchement to get it out. It stuck worse to a well Pammed bundt pan than anything I have ever seen, I had to dig it out and it is in pieces and crumbs on a plate. My husband is eating it for breakfast, but no way I could serve it to the people I wanted to. Make it, but be VERY careful about sticking!

 

[Irmgard]

Wonderful moist cake! I made it with brandy and I can taste both the brandy and the lemon in every bite. The texture is nice and light in comparison to my Ukrainian honey cake recipe which I find is denser, probably because mine is made with dairy ingredients. I substituted pasteurized egg whites for the whole eggs but otherwise kept the recipe the same. I didn't make a glaze. Such a wonderful cake doesn't need any further embellishments.

 

[Alia55]

This was absolutely wonderful. I used orange blosson honey and Biglow Lemon Lift tea, which gave the cake a very nice, mild citrus flavor. I will definately be making this again.

 

[mum25]

worked perfectly, having just discovered the wonders of 'Bundt' tins! Having 5 children anything large and yummy is much appreciated! The house smelt delicious and we couldn't wait for it to cool, reminded me of german honey Xmas bisciuts.

 

[ladypit]

As a disclaimer I have to admit that I only had crumbs of this cake as I made it for a friend and her 5 children. But the crumbs were wonderful and they all said they loved it, so I feel ok reviewing it! I subbed whole wheat pastry flour for the flour, and used some different honeys (2 types of regular, a little lemon honey, and a little cinnamon honey), and used lavender black tea. I was a little worried that with all these flavors it would be a hodge podge. But it was lovely. Moist and spice cake tasting. The glaze is also a really nice complement. Not a cake I will make often as I lean towards very low fat stuff, but a pretty one for company! Thanks!