Comida Kraft
Recipe Box

Beekeeper's Honey Cake

 capsbet
Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

0

What You Need

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Make It

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  • 1. Preheat oven to 350F. Grease and flour a 12-cup Bundt or 10-inch tube pan, tapping out the excess flour, and set aside.
  • 2. Sift together the flour, spices, cream of tartar, baking soda, and salt in a medium-size mixing bowl. With an electric mixer, beat together the melted butter, oil, and both sugars in a large mixing bowl until well blended. Beat in the eggs, one at a time, then add the honey and sour cream all at once and beat until you have a smooth batter. Beat in the flour mixture, 1 cup at a time, beating well after each addition. Fold in the cranberries and walnuts. Pour the batter into the prepared cake pan.
  • 3. Bake the cake until a cake tester inserted near the center comes out clean, 45 to 50 minutes. Invert the cake onto a wire rack and let cool. As soon as the cake is cool enough to handle, press the sliced almonds into the top. Place the cooled cake in an airtight container to ripen for 2 days before serving.

Notes

Everybody loves Honey, so preheat your ovens and whip up this cake! Beekeeper’s Honey Cake is a keeper in more ways than one, since it will stay fresh and tender for weeks.

Ratings & Reviews

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