1 3/4 c Cake flour
1/4 c Dutch process; (alkalized)
-cocoa powder
1/4 ts Salt
1 ts Baking soda
1/2 ts Ground ginger
12 ts Ground cinnamon
8 tb (1 stick) unsalted butter;
-softened
1 c Dark flavorful honey
1 Egg
1/2 c Buttermilk
Use One 10 cup Bundt pan, buttered and dusted with fine dry bread
crumbs.
Farmland News Archbold, OH
Set a rack at the lower third of the oven and preheat to 350 degrees.
Sift together the flour, cocoa, salt, soda, ginger, and cinnamon once
onto a piece of parchment or wax paper; set aside.
Use an electric mixer set on medium speed to beat the butter with the
honey until light, about three minutes. Beat in the egg and continue
beating until smooth and light, another two minutes.
On low speed, beat in half the dry ingredients then scrape down bowl
and beater(s) with a rubber spatula. Beat in the buttermilk and
scrape down again, then repeat with remaining dry ingredients.
Spoon the batter into the prepared pan and bake the cake for about 30
to 35 min., or until a toothpick inserted halfway between the side of
the pan and the center tube emerges clean. Cool the cake in the pan
on a rack for 10 min., then invert onto a rack, remove pan and finish
cooling.
Serving: Serve with butter pecan ice cream.
Storage: Keep the cake at room temperature under a cake dome or
double-wrap in plastic and freeze.
MAKES one 10-inch round Bundt cake.
Yields
1 servings