Honey Cake

Following my last post about honey and skin care, I thought I’d use honey in the way most of us use it, to sweeten our food.  I just got a new Bundt baking pan and I found this Honey Cake recipe which called for the use of none other than a Bundt baking pan. Perfect!

I got this recipe from The Weight Watcher’s New Complete Cookbook. I like cooking out of diet and nutrition cookbooks because they offer a new way to still indulge in my favorite foods but with healthy twist.

The main sweetener in this cake is honey, while there is a little sugar, it is much less than would be found in a traditional cake. Also, orange and lemon zest make this cake pop with bright flavors.

Honey Cake

Ingredients

3 large eggs

1 cup honey

2/3 cup orange juice

¼ cup sugar

3 tablespoons canola oil

1 tablespoon grated orange zest

1 tablespoon grated lemon zest

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

¾ teaspoon baking soda

¾ cinnamon

¼ teaspoon salt

1.   Preheat oven to 350F. Spray a 12-cup Bundt pan with nonstick spray, then dust lightly with flour.

2.   In a large mixing bowl, lightly beat the eggs. Whisk in the honey, orange and lemon zest, and vanilla. In a separate bowl, combine the flour, baking soda, cinnamon and salt; mix well. Add the flour mixture to the honey mixture and stir until just combined. Pour the batter into the pan.

3.   Bake in the lower third of the oven until the center of the cake is firm when pressed, and the cake tester comes out free of crumbs, 50-55 minutes. Cool in the pan on a wire rack.

4.   Lightly dust the cake with powder sugar before serving

Recipe Selected from Weight Watchers New Complete Cookbook (2007)