Chamomile Honey Bundt Cake

Chamomile Honey Bundt Cake

52 weeks of baking – No sugar

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.


Chamomile Honey Bundt Cake


  • 1 c milk
  • 6 chamomile tea bags
  • 1 c butter, softened
  • 1 1/3 c honey
  • 4 eggs
  • 3 c flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • zest of 1 lemon


  1. Preheat your oven to 325F.
  2. Heat the milk until steaming and steep 4 tea bags for 30 minutes, squeeze the bags well once they’ve steeped.
  3. In a stand mixer with a paddle attachment cream the butter and honey together, add one egg at a time, it won’t look pretty, but just ignore that.
  4. In a separate bowl mix together the dry ingredients included the lemon zest and the contents of the reaming 2 tea bags.
  5. Alternate adding dry mixture and milk tea to the creamed butter.
  6. Pour the batter into a greased bundt pan, bake at 325F for 40-50 minutes. Honey makes things bake darker so tent with tin foil after it gets some color.

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