Honey Spice Cake

Recipe Ingredients

2 1/3 cups	145g / 5.1oz	Sifted cake flour
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Salt
12 tablespoons	180ml	Butter
2/3 cup	157ml	Clover honey
1/2 cup	99g / 3.5oz	Sugar
3		Egg yolks
3/4 cup	177ml	Sour cream - plus
2 tablespoons	30ml	Sour cream
4		Egg whites
		Honey Whipped Cream
2 cups	474ml	Heavy cream
2 tablespoons	30ml	Tupelo honey
		Garnish
		Mint
		Powdered sugar

Recipe Instructions

Preheat oven to 350 degrees. Grease and sugar one 9-inch tube pan or one 8 to 10-cup fluted tube or bundt pan. Shake pan to remove excess sugar.

Sift cake flour, baking powder, baking soda, ground ginger, cinnamon, cloves and salt together twice.

In a large bowl beat butter until creamy. Gradually add honey and 1/4 cup sugar and beat on high speed until well mixed, for 2 to 4 minutes. Beat egg yolks in 1 at a time. Reduce speed to low and add the flour mixture in 3 parts, alternating with the sour cream in 2 parts. Beat until smooth, scraping down sides of bowl as necessary.

In another large bowl beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating on high speed, until stiff. Gently fold egg whites into batter. Pour into pan and bake until tester comes out clean, about 40 to 45 minutes. Let cool in the pan on a rack for 10 minutes and then invert onto the rack and allow to cool completely.

Serve topped with whipped cream and garnished with mint and powdered sugar.

For the Honey Whipped Cream: Whip ingredients with hand-held or stand mixer until thick.

This recipe yields 1 (9-inch) tube cake; 10 to 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D10) - from the TV FOOD NETWORK

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