Foodie Friday: Green Tea Honeysuckle Bundt Cake

Last week at my boyfriend’s company Christmas party there was a gift exchange. We ended up with a bag Ghirardelli chocolate and a bottle of wine, which I’m not complaining about. However, one of his coworkers sitting at the same table as us ended up with a Christmas cookbook. If you’ve read my blog you know how much I love cooking, so I asked if I could look at it and instead he gave it to me. In thanks I made him chocolate covered cranberries.

So even though the book is Christmas themed it also has some recipes for other holidays. The recipe that caught my eye was a the desert for Easter Sunday: Green Tea Honeysuckle Bundt Cake. This recipe contains a ridiculous amount of butter and shortening, but I will say this it is super moist.

This cake is made up of two main parts:

1. The batter – split and matcha powder added to the smaller portion
2. The glaze – a glorious mix of butter, sugar, honey, and orange liqueur

Once the cake is finished cooking you pour half of the glaze on to the bottom of the still warm bundt cake. As the cake cools the glaze soaks into it. Once the cake is completely cool, you flip it and remove it from the pan after which you put the remaining glaze over top.

The honey I used for this recipe was from the fall collection from my dad’s bee hives.

Last week at my boyfriend’s company Christmas party there was a gift exchange. We ended up with a bag Ghirardelli chocolate and a bottle of wine, which I’m not complaining about. However, one of his coworkers sitting at the same table as us ended up with a Christmas cookbook. If you’ve read my blog you know how much I love cooking, so I asked if I could look at it and instead he gave it to me. In thanks I made him chocolate covered cranberries.

So even though the book is Christmas themed it also has some recipes for other holidays. The recipe that caught my eye was a the desert for Easter Sunday: Green Tea Honeysuckle Bundt Cake. This recipe contains a ridiculous amount of butter and shortening, but I will say this it is super moist.

This cake is made up of two main parts:

The batter – split and matcha powder added to the smaller portion

The glaze – a glorious mix of butter, sugar, honey, and orange liqueur

Once the cake is finished cooking you pour half of the glaze on to the bottom of the still warm bundt cake. As the cake cools the glaze soaks into it. Once the cake is completely cool, you flip it and remove it from the pan after which you put the remaining glaze over top.

The honey for this recipe was some I had from the fall harvest of my dad’s bee hives. If you don’t already, I highly suggest using local honey if you can get it for both this recipe and for everyday uses like in teas.

If you would like the full copy of this recipe please ask in the comments section. Merry Christmas, Happy Holidays and have a fantastic Friday!