Honey Spice Cake w/ Royal Honey Buttercream
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Cake
  1. 1 cup Sue BeeĀ® Honey
  2. 11/2 teaspoon cocoa
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon cloves
  5. 1/2 teaspoon nutmeg
  6. 1/2 teaspoon Oriental Five Spice powder
  7. 1 teaspoon ground cardamom
  8. 1 teaspoon cinnamon
  9. 1 teaspoon baking soda
  10. 2 teaspoons baking powder
  11. 3 1/4 cups flour
  12. 2 teaspoons vanilla
  13. 4 eggs
  14. 1 cup butter
  15. 1 cup brown sugar
  16. 11/2 cups buttermilk
Royal Honey Buttercream
  1. 1/3 cup Sue Bee Honey
  2. 6 egg yolks
  3. 2 cups butter
Honey-Nut Nougatine Crunch
  1. 1/4 cup Sue Bee Honey
  2. 1/3 cup sugar
  3. 2 teaspoons butter
  4. 1/2 cup almonds
Directions
Cake
  1. Beat butter with Sue Bee Honey and brown sugar.
  2. Beat in eggs and vanilla.
  3. Sift together dry ingredients and add to mixture alternately with buttermilk.
  4. Pour into three 8" pans that have been greased and floured.
  5. Bake at 350 F for 35 to 40 minutes.
  6. Cool 10 minutes in pan and invert on wire racks.
  7. Cool completely.
Buttercream
  1. Place egg yolks in a mixer bowl and beat.
  2. Heat Sue Bee Honey in saucepan to rolling boil, stirring constantly.
  3. Beat the Sue Bee Honey into the egg yolks, being careful not to let the hot Sue Bee Honey fall on the beaters.
  4. Continue beating until cool.
  5. Beat in butter, 1 tablespoon at a time.
Honey-Nut Nougatine Crunch
  1. Heat sugar and Sue Bee Honey in a saucepan to 320 degrees.
  2. Remove from heat and stir in butter and almonds.
  3. Spread thinly on an oil baking sheet.
  4. When cool, chop coarsely.
  5. Spread Royal Honey Buttercream between cake layers.
  6. Frost top and sides.
  7. Coat sides of cake with Honey-Nut Nougatine Crunch.
  8. Cut a piece of bubble wrap to the size of the cake and press onto the top of the frosting.
  9. Refrigerate until frosting hardens.
  10. Remove bubble wrap and serve.
Sue Bee Honey http://suebee.com/