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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Star Thistle Honey Cake

Recipes >

Ingredients


  • 1/2 pound unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 4 extra-large eggs, room temperature
  • 2 tablespoons Star Thistle Honey
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 2 cups sifted cake flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder

Instructions


  1. Preheat the oven to 350 degrees.
  2. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes.
  4. Next in a glass measuring cup add the eggs, honey, vanilla and lemon zest but do not combine.
  5. With the mixer on medium-low speed add the egg mixture one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
  6. In a separate bowl, sift together the flour, salt, and baking powder.
  7. With the mixer on low speed add this dry mixture slowly to the batter until just combined.
  8. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth out the top.
  9. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
  10. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

 


 

Star Thistle Honey Cake

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