–CAKE–
Cooking spray
2 1/4 c Unsifted cake flour; (not
-self-rising)
1 1/2 ts Baking powder
3/4 ts Baking soda
3/4 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Cardamom
1/2 ts Salt
2/3 c Honey
1/2 c Buttermilk
10 tb Unsalted butter; softened
1/2 c Granulated sugar
2 lg Eggs
FROSTING
2 c Cold heavy cream
1 tb Confectioner’s sugar
1 ts Vanilla extract
1/3 c Honey
Garnish:; optional
Raspberries
Toasted sliced almonds
Mint leaves
1. Cake: Preheat oven to 350 degrees F. with cooking spray, coat 2- (9-
inch) round cake pans; line bottoms with waxed paper; coat paper. Flour
pans. In bowl, mix flour, baking powder, soda, cinnamon, ginger, cardamom
and salt. In small bowl, mix honey and buttermilk.
2. In large bowl, beat butter and sugar until fluffy. Beat in eggs, 1 at a
time. On low, beat in flour mixture alternately with honey mixture. Spread
into prepared pans.
3. Bake 25 to 28 minutes, until pick tests clean. Let cool in pans on rack
10 minutes, turn out; cool.
4. Frosting: In bowl, beat cream, sugar and vanilla to soft peaks.
Gradually beat in honey until stiff yet billowy peaks form.
5. To Assemble: Place 1 cake on plate; spread with 1- 1/2 cups frosting.
Top with second cake; frost. Before serving, garnish, if desired.
McCall’s Magazine October 1998 p. 150 Article titled: “Honey Bunch” Recipes
by Gina Noonan and Frank P. Melodia
Yields
18 Servings