Honey Bundt Cake

Here’s the honey recipe I promised a few weeks back. I tried this recipe at home and it turned out delicious! (A few tips, when this recipe says “strong brewed tea”, it means it! Don’t chicken out, the tea makes it very good! Also: you may not be able to eat this one all on your own. It is pretty dense, like most honey baked goods, so invite your friends over to share!)


  • 1/2 cups of honey
  • 1 cup strong tea (I used black tea, but I have heard about good results with any kind – even lavendar!)
  • 1 T lemon zest
  • 2 3/4 cups all-purpose flour
  • 2 t baking powder
  • 2 t cinnamon
  • 1/2 t baking soda
  • 1/2 t ground ginger
  • 1/4 t allspice
  • 1/4 t salt
  • 4 eggs
  • 1/4 cup oil (I used cannola)
  • 1 T vanilla extract (use the real stuff, if you can!)
  • 1 cup sugar

Set your oven to 325 degrees Farenheit, with a rack in the center position. Grease your bundt pan (I just sprayed it with non-stick spray, but you can butter and flour if that works best for you.)

In a bowl, mix your dry ingredients together (sugar doesn’t count as “dry” on this one!) and set aside.

In a small saucepan, bring the honey JUST to a boil. Remove it from the heat and stir in the tea. Set aside to let it cool slightly.

In a bowl, beat eggs until they are pale and frothy. (This will take about 5 minutes or so.) Add oil and vanilla and beat until incorporated. Add sugar 2 tablespoons at a time while blending continuously.

Alternating, add the honey mixture and the dry mixture, folding just until blended.

Pour into your prepared pan and bake 60 to 70 minutes, or until a toothpick can be inserted and comes out clean!

Enjoy! (And let us know how you like it!)

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