Honey-Cardamom Cake with Orange Blossom Cream

submitted by joan.hirsch

Honey lends its distinctive flavor to this delicately spiced, wonderfully
moist cake. It is lovely with just a dollop of honeyed whipped cream, or
serve with sliced peaches or nectarines. Use orange blossom honey or
another mild honey, such as clover.

Cake:
3 cups cake flour
1 tablespoon baking powder
2 teaspoons ground cardamom
1 /2 teaspoon salt
3 /4 cup mild honey
1 /2 cup unsalted butter, softened
3 /4 cup sugar
3 eggs
1 cup whole milk

Syrup:
1 /3 cup honey
1 /3 cup hot water

Cream:
2 cups whipping cream
1 /4 cup orange blossom honey

Heat oven to 325-degrees. Spray a 13 x 9-inch pan with nonstick cooking
spray. In medium bowl, stir together flour, baking powder, cardamom and
one-half teaspoon salt. In large bowl, beat three-quarter cup honey and
butter at medium speed two minutes. Slowly add sugar, beating constantly.
Add eggs one at a time, beating one minute after each addition. Add dry
ingredients alternately with milk, beginning and ending with dry
ingredients. Spread evenly in pan. Bake 40 to 45 minutes or until
toothpick inserted in center comes out clean. Cool in pan on wire rack
ten minutes. With a long wooden skewer, poke holes in cake, poking
through to bottom of pan. Brush cake with syrup. Cool completely. In
medium bowl, beat cream at medium-high speed until soft peaks form. Add
one-quarter cup honey, beating just until blended. Serve cake with cream.
Store in refrigerator. Recipe makes 12 servings.

Nutrition per serving: Calories: 475 Total Fat: 22g Saturated fat: 13.5g
Protein: 6g Carbohydrate: 65g Cholesterol: 120mg Sodium: 285mg Fiber: .5g


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