Green Tea-Honeysuckle Cake

Photo by Tufgrlz B.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    cup butter, softened

  • 1/2

    cup shortening

  • 2 1/2

    cups sugar

  • 1/4

    cup honey

  • 6

    large eggs

  • 3

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon table salt

  • 3/4

    cup milk

  • 2

    teaspoons matcha (green tea powder)

  • Honeysuckle Glaze:

  • 3/4

    cup sugar $

  • 1/2

    cup butter $

  • 1/3

    cup honey

  • 1/3

    cup orange liqueur

  • (Bring all ingredients and 3 Tbsp. water to a boil in a 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes.)

Directions

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add honey, beating until blended. Add eggs, 1 at a time, beating just until blended after each addition. 2. Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Transfer 2 1/2 cups batter to a 2-qt. bowl, and stir in matcha until blended. 3. Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 1/2 inches); top with 1 scoop of matcha batter. Repeat procedure around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used. 4. Bake at 325° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. 5. During last 10 minutes of baking, prepare Honeysuckle Glaze. Remove cake from oven, and gradually spoon 1 cup hot Honeysuckle Glaze over cake in pan, allowing glaze to soak into cake after each addition. Reserve remaining glaze. Cool cake completely in pan on a wire rack (about 1 hour and 30 minutes). 6. Remove cake from pan; spoon reserved glaze over cake.

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