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