Honey Pound Cake

If you love the taste of honey, then this pound cake recipe will be perfect for you.  What I love most about this recipe is that the edges get chewy like a really, good brownie.  I use Savannah Bee Wildflower Honey which gives it the most amazing depth of flavor.  The top of this loaf gets a deep, golden brown.

1 1/3 c. sugar
1/2 c. (2 sticks) unsalted butter, softened
1/3 c. Savannah Bee Wildflower Honey
5 eggs
1 1/2 c. flour
1 tsp. baking powder
1 tsp. salt

Cream sugar and butter in the bowl of an electric mixer, scraping sides with a spatula to ensure ingredients are blended - then add honey and mix well.  With mixer on medium, add one egg at a time until light and fluffy.  Turn mixer off and add flour, baking powder and salt.  Turn mixer back on and beat until combined, scraping bowl again to ensure consistent mixing.

Pour batter into a loaf pan that has been sprayed with Bak-klene for easy release.  Bake in a oven that has been pre-heated to 325 degrees for 60-70 minutes, until tester comes out clean.  Remove from oven and let sit for five minutes, then turn cake out of pan and allow to cool for at least 20 minutes before slicing.  Enjoy!

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