Tuesday, August 25, 2020

Honey Eight-Egg Bundt Cake (1973)

  • 1-1/2 cups all-purpose flour
  • 1-1/4 tspns baking powder
  • 8 eggs
  • 1-1/3 cups sugar
  • 1/2 cup honey
Preheat oven to 350 degrees. Lightly grease and flour Bundt cake pan. 

Combine flour and baking powder, and set aside. Beat eggs until light, then add sugar and honey.  Beat this until thick, at least 10 minutes.

Add flour mixture, beating only until smooth. Turn into prepared pan. Bake 40 to 45 minutes or until cake tests done. Cool in pan 10 minutes. Turn out and finish cooling on wire rack. 

Serve with fresh fruit and whipped cream. "Honey pervades this light and even-textured cake.) 

More "Lost" Bundt Cakes
Chunky Apple Bundt Coffee Cake (1973)
Java Spice Bundt Cake (1973)

(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)

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