- 2 1/3 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons butter
- 2/3 cup clover honey
- 1/2 cup sugar
- 3 egg yolks
- 3/4 cup plus 2 tablespoons yogurt or sour cream
- 4 egg whites
Honeyed Whipped Cream, for serving:
- 2 cups chilled heavy whipping cream
- 2 tablespoons Tupelo honey
- Mint sprigs, for serving
- Powdered sugar, for serving
Preheat the oven to 350 degrees F. Grease and flour a 9-inch tube pan or an 8- to 10-cup bundt pan.
Sift the cake flour, baking powder, baking soda, cinnamon, cloves, and salt together twice.
In a large bowl, beat the butter until creamy. Gradually add the honey and 1/4 cup of the sugar and beat on high speed until well-mixed, 2 to 4 minutes.
Beat in egg yolks one at a time.
Reduce the speed to low and add the flour mixture in three parts, alternating with the yogurt in two parts. Beat until smooth, scraping down sides of the bowl as necessary.
In another large bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat on high speed until stiff peaks form.
Gently fold the egg whites into the batter, Pour into the pan and bake until a tester comes out clean, usually 40 to 45 minutes.
Let cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely.
Serve the cake with the Honeyed Whipped Cream and garnished with mint sprigs and powdered sugar.
For the Honeyed Whipped Cream:
Combine the honey and whipping cream in a large chilled bowl and whip until cream thickens and forms stiff peaks.
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