Olive Oil Honey Cake Recipe
If you remember the moist bundt cakes of the 70s and 80s you will love this honey cake recipe. The orange zest adds another favorite flavor although I never did figure out how to make that lemon glaze that was so popular over bundt-shaped deserts. I guess I could have looked up the recipe but where is the fun in doing that?
In the meantime, here is the recipe for Fluffy Honey Orange Cake. Note this does not use a box cake mix but you could substitute one if you wanted to try something simpler.
Fluffy Honey Orange Cake
Submitted by: Corinne Collins
- 4 large eggs separated
- ¾ cup oil
- • 10.5 oz honey
- • ½ cup potato starch
- • 1 ½ cup all-purpose flour
- • 2 tbsp orange liqueur
- • Zest of one orange
- • ¼ cup orange juice
- • 3 ½ teaspoons baking powder
- • A pinch of salt
- Directions: Using a hand mixer beat the yolks with the honey until frothy and thick. (About 3 minutes). Very slowly add the oil, and beat until creamy. Add potato starch, orange zest, and liqueur. Now add the flour (Mixed with baking powder) a little at a time, alternating with the orange juice. In a separate, clean and degreased bowl mix together your egg whites with a pinch of salt until stiff. Gently fold the egg whites into the batter. Pour mixture into a bundt pan that’s been greased and dusted with flour. Bake at 350° for 30-35 minutes. Or until done when tested with a toothpick Glaze: Mix together ¼ cup powdered sugar, 4 tsp orange juice, 1 tsp vanilla and spoon onto the cake while warm.
I would also be tempted to make these into muffin-sized servings and freeze them for later de-thawing.
Did I mention this recipe won first place in the cake category at the fall state beekeeping conference?
Well, doesn't matter, really, take my word for it, this is a wonderful cake recipe worth making for any occasion. It's a must to add to any recipe book you may be writing, I sampled it a couple of times, just to make sure.
And if anyone needs a taste tester for any future contests, do let me know!