German Bee-Sting Cake

An old favorite from one of our earliest recipe books. We thought it worthwhile to revive. Two thumbs up!

Ingredients

Honey Nut Topping:
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup butter or margarine
1 cup ground almonds

In a small saucepan, combine ingredients and bring to a boil. Set aside to cool.

Butter Cream Filling:
1/4 cup butter, softened
1 cup powdered sugar, sifted
1 Tablespoon milk
1 Tablespoon GOLDEN BLOSSOM HONEY

Cream butter and sugar. Add milk and honey. Blend well. Set aside.

Cake Batter:
1/2 cup butter or margarine, softened
1/3 cup sugar
1/4 cup GOLDEN BLOSSOM HONEY
1 egg
1 1/2 teaspoons almond extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons milk
1 small jar seedless raspberry jam

Directions

Preheat oven to 325°. Grease an 8-inch springform pan.

In a mixer bowl, cream butter and sugar. Beat in honey in a slow steady stream until mixture is smooth and thick. Add egg and almond extract.

Sift together flour, baking powder and salt. Add to the butter mixture alternately with the milk, mixing well after each addition.

Spoon into prepared pan and cover with Honey Nut Topping. Bake 30-40 minutes or until cake tests done. Cool in pan before removing.

Slice cake in half horizontally. Spread bottom half with Butter Cream Filling. Spread the top half generously with jam. Assemble halves together, keeping honey nut side up.


golden blossom honey product