Choosing from the four options for the Cake Slice Bakers reveal took less than twenty seconds. Almost a year ago, I bought green tea powder and have been waiting for the right recipe to come along. After deciding to bake the Green Tea Honeysuckle Bundt Cake last month, I’ve been eagerly awaiting that first glorious bite.
Ummm, hmmmm… sad to say that I am not head over heels in love with this cake and it pains me to say that. It was a bit too sweet for me and my sweet tolerance is high. The batter holds 2 ½ cups of sugar plus ¼ cup of honey. Another 1/3 cup of honey, ¾ cup of sugar and 1/3 cup of orange liqueur are in the glaze. No doubt, this cake was super moist. After all, it soaked for an hour in one cup of the glaze and the remaining 2/3 cup was spooned on top after I released from the pan.
The crust of my cake was also a bit too dark for my liking. That could have been the fault of my persnickety oven or the caramelizing of all the sugar in the cake. There was one cool part of this cake that I discovered after slicing it. The green tea powder formed an almost perfect G. I couldn’t have done that if I had tried. My family and I got a kick out of that because our last name starts with G.
I will make this cake again, adjust the amount of sugar, and monitor the temperature a bit more closely. Southern Living’s Southern Cake Book is still one of my favorite baking books and I look forward to next month’s reveal.
- 1 cup butter, softened
- ½ cup shortening
- 2½ cups sugar
- ¼ cup honey
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp table salt
- ¾ cup milk
- 2 tsp matcha (green tea powder)
- Honeysuckle Glaze
- ¾ cup sugar
- ½ cup butter
- ⅓ cup honey
- ⅓ cup orange liqueur
- Preheat oven to 325°.
- Beat butter and shortening at medium speed until creamy.
- Gradually add sugar, beating until light and fluffy, approximately five minutes.
- Add honey, beating until blended.
- Add eggs, one at a time, beating just until blended after each addition.
- Stir together flour and next 2 ingredients.
- Add to butter mixture alternately with milk, beginning and ending with flour mixture. Continue beating at at low speed just until blended after each addition.
- Transfer 2 ½ cups batter to a 2 qt. bowl, and stir in green tea powder until blended.
- Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1½ inches); top with 1 scoop of green tea batter. Continue scooping batters around entire pan, covering bottom completely.
- Repeat layering batters as directed until all batter is used.
- 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.
- During last 10 minutes of baking, prepare Honeysuckle Glaze.
- 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.
- 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).
- Remove cake from pan; spoon reserved glaze over cake.
Please check out the choices of my fellow bakers and the weekly link parties I’m taking this cake to.