Green Tea-Honeysuckle Cake
Yield: Makes 12 servings
Total: 3 Hours, 15 Minutes
a.. 1 cup butter, softened
b.. 1/2 cup shortening
c.. 2 1/2 cups sugar
d.. 1/4 cup honey
e.. 6 large eggs
f.. 3 cups all-purpose flour
g.. 1 teaspoon baking powder
h.. 1/2 teaspoon table salt
i.. 3/4 cup milk
j.. 2 teaspoons matcha (green tea powder)
k.. Honeysuckle Glaze --recipe added
l.. Preparation
1.. 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.. 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.. 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.. 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.. 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.. 6. Remove cake from pan; spoon reserved glaze over cake.
Honeysuckle Glaze
Yield: Makes about 1 2/3 cups
Total: 10 Minutes
1.. 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.
2.. Note: We tested with Grand Marnier orange liqueur.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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