Honey is a sweet, golden liquid with many uses, made even sweeter when the honey is harvested from a family member’s own hives.
Whether you love honey for cooking and baking or as a “spread” on your favorite sandwich, it’s always a treat. As a child, I loved peanut butter and honey sandwiches, and I still do!
Honey comes in different colors and flavors depending on the flower nectar the bees have collected. I’m very fortunate to have a brother, Glen Davis, who has several beehives, and he keeps the family supplied with honey.
This year, he collected honey after the “spring honey flow,” which was around the end of June. Glen considers himself just a hobbyist with about 5 hives. From those, he is able to obtain approximately 20 to 30 gallons of honey. Normally, he only robs the bees once a year. This year, however, he took a couple of hives to the mountains where he was able to get some Sourwood Mountain honey from the Sourwood tree, which blooms late.
Glen tells me some of the best honey comes from Tulip Poplar blooms, Locust tree blooms, Sourwood tree and clover blooms.
I wanted to put Glen’s honey to good use, so I thought my Honey Bundt Cake recipe would do just fine. Thank you Glen!
Honey Bundt Cake
1 cup sugar
1 cup vegetable oil
2 large eggs
1 small can crushed pineapple(drain)
1/2 cup raisins
1/2 cup walnuts (chopped)
3/4 cup honey
2 1/2 cups plain(all-purpose) flour
1 tsp. each of baking powder, soda, salt and cinnamon
2 tsp. vanilla
In large bowl, combine all ingredients except walnuts and raisins. Blend until well moistened. Fold in walnuts and raisins. Spoon into a greased and floured 9- or 10-inch Bundt pan.
Bake at 325 for about 50 minutes to an hour or until toothpick inserted at the crown comes out clean. Let cool and invert onto a plate.
Drizzle the top with a powdered sugar glaze (1 cup powdered sugar and 1 to 2 tablespoons water). Top with walnut halves.