Honey Vanilla Pound Cake

What an amazingly moist pound cake and with such an interesting flavor compared to your traditional pound cake. The majority of the sugar that makes up a pound cake is substituted with honey in this recipe. So if you have a surplus of honey from your beehives, then you need to check this recipe out to help use it and really enjoy it. Reducing the amount of white sugar and substituting it for honey in a pound cake is a more healthy alternative as well.

This pound cake also has a large amount of vanilla extract, a tablespoon in fact. I am wanting to experiment with using vanilla bean either with or as a substitute for the extract. I would love to see if the vanilla beans give a more intense and richer flavor then just the extract.

  • 2 stick butter softened
  • 1 1/2 cup honey
  • 1/2 cup white sugar
  • 1 tbsp. vanilla extract
  • 5 large eggs room temperature
  • 2 1/2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt

  1. Preheat oven to 350 degrees F. Grease a Bundt pan.
  2. Cream room temperature butter with honey and white sugar until smooth. Add eggs and vanilla and blend.
  3. Next add flour, baking powder, and salt and combine until mixture is smooth and creamy looking.
  4. Pour batter into Bundt pan and bake for 50 minutes or until toothpick comes out clean.
  5. Remove cake from Bundt pan and cool on a wire rack.

Author: Jennifer
Adapted from Ina Garten on the Food Network.
Cost of Recipe: About $3.50 for entire Bundt pound cake or $0.22 per serving slice.

Read The Original Full Recipe in Source (Thank You): oneacrevintagehome.com

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