"Orange Blossoms" Honey Cake With Blueberries

Day7 of BM8: I am probably the last one to be posting this.I should have posted this like a couple of days ago. But power outage, wedding anniversary and my Picasa database crash kind of delayed things. Late but never too late. :-). But I saved the best for the last and it is well worth the wait!

This cake is really one of the best tasting cakes I have ever baked. What makes this cake special is the "Orange Blossoms" honey. That divine honey and the succulent blueberries are a truly irresistible combo and I have to thank Zoe Francois of Zoe Bakes for sharing this wonderful recipe at her space. Once I came across this cake recipe, I have been on the hunt for this honey. When I got hold if it, I couldn't wait to give the winning recipe a try! And I didn't have to change a thing about the recipe except for the spice mix-I used all-spice instead of mace powder.This cake is a guaranteed crowd-pleaser! No ifs or buts about it!

So this is the round-up of what I posted for this edition of BM:

• Day1:Vanilla and Lime Pound Cake
• Day2: Rice and Ragi Flour Noodles With loads of veggies
• Day3: Buttermilk Belgian Waffles With Walnuts and Raspberries
• Day4: Clay Pot Curd and Cucumber-Carrot-Onion Raita
• Day5: Banana Blossoms and Lentil Fritters
• Day6: Homemade Paneer with 2% Milk
• Day7: Orange blossoms Honey Cake With Blueberries

The stars of this cake:

Ingredients(For 8-10 Servings):

• 3 Cups Unbleached All-Purpose Flour
• 2 Sticks Unsalted Butter, at room temperature
• 1 Cup Orange Blossoms Honey, I used Dutch Gold brand
• 2 Cups Fresh or Frozen Blueberries
• 1/4 Cup Granulated Sugar
• 4 Large Eggs, at room temperature
• 2 Tbsp Baking Powder
• 2 Tbsp Freshly Squeezed Lemon Juice
• 1 Tbsp All-purpose Flour, to prep the bundt pan and to dust the blueberries
• 1-1/2 Tbsp Lemon Zest
• 1/2 tsp All-Spice or Ground Mace or Ground Nutmeg, I used All-spice
• 1/2 tsp Salt

For the Glaze:

• Lime/Lemon and Sugar Syrup

Tool:

• 10" Bundt Pan

Procedure:

• Preheat the oven to 350 degrees F. Add Honey, Butter and Sugar to a bowl/stand-mixer bowl.

• Cream them together at medium speed till they are pale yellow in color.

• Add the eggs one by one to the honey-butter mixture and slowly incorporate.

• Add the lemon zest and the lemon juice. Stir to combine.

• Sift the flour, baking powder and all-spice in a large wide bowl.Stir in the salt

• Add the flour mixture in batches and mix only till its combined. Don't over work the mixture.

• Dust the blueberries with a little flour and fold it into the batter with a silicone spatula.

• Grease the pan with little butter. Dust it with little flour. Pour the batter into the prepared pan.Level it with the spatula.

• Bake for about 55 minutes or until the toothpick inserted into center comes clean.

• Let the cake rest for 5-10 minutes. Flip it into a dish and prick it with a toothpick at several places on the top.

• Smear the glaze slowly and continue to do so until all of the glaze it absorbed.

• Let it sit and soak all the wonderful glaze for atleast 4-5 hours. If you refrigerate overnight bring it back to room temperature before serving the cake. The cake tastes best at room temperature.

• Serve it with a warm cup of tea or coffee.

Enjoy!

PS: I wish all my Hindu readers a very Happy Vinayagar Chathurthi. Some dishes made on the auspicious day: Steamed Sweet Dumplings and Sundal.

Steamed Sweet Dumplings -- Kozhukattai/Modak

Sundal: Chickpea Sundal With Raw Mango Chunks and Grated Carrot Sundal: Chickpea Sundal With Lemon Juice, Lemon Zest and a hint of Mint

For this week's "Black and White Wednesday" at Susan's:

 Enjoy!