I’m always trying to cut down on sugar in my baked goods. It’s needed for texture in cakes and cookies, but sometimes it just seems like an overwhelming amount, especially when you are making a huge amount of cake. I usually leave out a cup here or there when the recipe calls for 6 cups and things turn out fine. Yeah maybe it could be just a little lighter and fluffier, but eh, I can’t tell and it seems a little less sweet so I’m happy. Now replacing white and brown sugar with another sweetener all together is a bit tricky.
For this cake I replaced the sugars with honey. Honey is more of a liquid than it is a solid, so the rest of the liquid ingredients for the cake needed to be reduced a little and you end up using less honey than you would if it was sugar. This recipe took some fiddling and still could be a little lighter, but most bundt cakes are on the heavy side anyway so I thought it turned out good. What makes this cake great is the complimentary flavors of chamomile and tea playing together.
It is packed with honey flavor and the tea comes through strongly; I recommend you look for a chamomile tea that doesn’t have a bunch of other herbal tea ingredients mixed in with it, often times it is paired with mint. I served my cake with lightly whipped cream and orange segments, this would also be great with mixed berries or maybe a honey and butter glaze drizzled on top.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…