Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake

Spring is one of my favourite seasons to forage. There’s something of the change of season and renewed life that I just love immersing myself around. Spruce tips and lilac topping the list on items I love to bake with. Last spring, I made some infused lilac sugar, as well as, some infused spruce tip honey. That is how this cake happened. I went off searching to see if such a cake recipe existed. I’m not a natural baker so pulling together a cake batter from scratch was intimidating. I ended up coming across a lavender honey cake recipe by A Pretty Life in the Suburbs’ Lavender Honey Cake, which inspired me to develop with one.

This cake it ended up being a delicate and delightful celebration of spring. One in which I can’t wait to make again this spring!  

Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake

Cake Batter

• 2 ½ cups flour

• 1 cup lilac infused sugar

• 2 tbs spruce tip honey

• ¼ cup finely chopped spruce tips

• ½ cup butter

• ¾ cup plain yogurt

• ¼ cup whipping cream

• 2 eggs

• ½ tsp vanilla

• 4 tsp baking powder

• ½ tsp salt

Glaze

• 1 cup powdered sugar

• 2 tbs finely chopped spruce tips

• 1 tbs milk or cream

Preheat oven to 350°F.

Using a pastry brush, grease a 10-cup Bundt pan with melted butter and dust with flour. Make sure to coat every little crevasse. Tap out any excess flour.

In a large bowl, combine flour, baking powder, chopped spruce tips, and salt. In another bowl, use a hand blender (on medium speed) to beat together butter and vanilla until creamy. Add the sugar and honey and beat until light and fluffy. Add the eggs, one at a time until incorporated. Turn the blender down low and add 1/3 of the flour mixture, beat until combined, followed by the cream, another 1/3 flour, then the yogurt, and the final 1/3 of the flour mixture. Pour the batter into the pan. Tap the pan on the counter to release any air bubbles and smooth out the top.

Bake 50-60 minutes, or until a toothpick comes out clean. Let cool for 10 minutes on a wire rack. After 10 minutes, invert the cake on the rack to cool completely before icing.

To make the glaze, beat the sugar, spruce tips and milk on low speed. Add more sugar or milk to achieve your desired consistency.