Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, American Classics, Baked Goods, Cakes, Comfort Food, Desserts, Kid Friendly, Make Ahead, Picnics, Snacks, Sunday Dinner, Vegetarian
Yields or Serves:
Tags: Afternoon Tea, American Classics, Baked Goods, Baking Powder, Bundt Pan, Butter, Butter Pecan Ice Cream, Buttermilk, Cake Flour, Cakes, Comfort Food, Desserts, Egg, Eggs, Ginger, Ground Ginger, Ground Nutmeg, Honey, Kid Friendly, Kosher Salt, Make Ahead, Nutmeg, Old-Time Honey Cake, Picnics, Snacks, Sour Milk, Sunday Dinner, Vegetarian, Victoria Hart Glavin, Victoria's Old-Time Honey Cake, Victoria's Old-Timey Honey Cake
This Old-Time Honey Cake is a light cake that is great by itself or paired with a good quality butter pecan ice cream.
INGREDIENTS
2 Cups Cake Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
3/4 Cup Butter
1 Cup Honey
1 Egg (Room Temperature)
1/2 Cup Buttermilk or Sour Milk
Preheat your oven to 375º F. Move the oven rack to the middle position. In a medium size bowl combine the flour, baking powder, kosher salt, ground ginger and ground nutmeg. Set aside. In a large size bowl beat the butter and the honey until nice an fluffy. Add the egg and mix well. Add the buttermilk and beat another 30 seconds. Slowly add the flour mixture and beat on low for 1 minute. Be careful not to overmix as it often will lead to a tough cake. Pour the batter into a prepared bundt pan. Place into the oven and bake for 35 to 40 minutes. Remember that each oven heats differently so make sure to check at 35 minutes. Remove from the oven and cool in the pan for 20 minutes on a cooling rack. Remove the cake from the pan after 20 minutes and place onto a cake plate. Serve warm or at room temperature. Serves 8