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    You are in: Home / Recipes / The Best Honey Bundt Cake Recipe
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    The Best Honey Bundt Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Kittencalskitchen's Note:

    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!

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    Bundt c ...

    Units: US | Metric



    1. 1
      Set oven to 325 degrees.
    2. 2
      Set oven rack to middle position.
    3. 3
      Grease a Bundt pan.
    4. 4
      In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
    5. 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. 6
      In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
    7. 7
      Beat in oil and vanilla or brandy (if using).
    8. 8
      Beat in sugar 2 tablespoons at a time until well blended.
    9. 9
      Alternately fold in flour and honey mixture (batter will be fairly thin).
    10. 10
      Add/fold in raisins.
    11. 11
      Pour batter into prepared Bundt pan.
    12. 12
      Bake in center oven for 60-70 mins, or until cake tests done.
    13. 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.

    Ratings & Reviews:

    • on October 01, 2009

      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!

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    • on November 18, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for The Best Honey Bundt Cake

    Serving Size: 1 (1807 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5084.6
    Calories from Fat 708
    Total Fat 78.7 g
    Saturated Fat 15.1 g
    Cholesterol 846.0 mg
    Sodium 2266.5 mg
    Total Carbohydrate 1069.1 g
    Dietary Fiber 19.5 g
    Sugars 766.9 g
    Protein 67.5 g

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