Day 3 of Giveaways and Honey Pound Cake
Welcome to Day 3 of the 12 Days of giveaways. If you haven’t yet visited, I invite you to enter for a chance to win Day 1 and Day2!
In honor of the third giveaway, I made this honey pound cake. This cake is moist, tender and has the lovely undertones of honey. Yum. I used the Nordicware Heritage Bundt Pan* to bake it because it’s one of my favorite pans. Everything comes out looking so elegant when it’s baked in this pan.
So why a honey pound cake? Because Day 3 of giveaways is a gift from Royal Hawaii Honey!
On the third day of giveaways, Kirbie’s Cravings gave to me…
Raw Lehua Honey!
(Note: though not part of the Day 3 giveaway, here is the rest of the giveaways for purposes of completing the song, which goes to the tune of the 12 days of Christmas)
- five chocolate bars (Day 2)
- and $25 to Oh! Nuts (Day 1)
I first tasted Royal Hawaii Honey at the Foodbuzz Festival Tasting Pavilion. I love honey so when I saw their sign, I made a quick beeline for their booth. Royal Hawaii Honey offers three flavors of raw, organic honey that is harvested in Hawaii. How cool is that? Tropical Traders distributes the honey from Oakland, CA.
I love raw honey because it is so versatile. It’s easy to spread, melt, bake with, or to eat by the spoonful. (No more squeezing to death the honey bear to get drops of honey out.) I had no idea the depth of honey until I sampled Royal Hawaii honey. It’s not just regular ol’ honey. Instead, Royal Hawaii offers three different flavors of honey: Macadamia Nut Blossom, Christmas Berry, and Lehua. Tasting the different honey flavors was like wine tasting, with all the different flavors swirling in my mouth. My favorite honey was the Lehua Honey, which is only offered for a limited three months every year. The honey is a light golden color, and has overtones of butterscotch.
There’s a couple of things that make Royal Hawaii honey stand out: it comes from Hawaii.; it is certified organic and it is 100% raw. This means that all the nutrients and benefits of honey remain since the honey has not been heated or processed, like a lot of the honey forms sold at supermarkets.
I contacted Royal Hawaii Honey to see if they would participate in my giveaway, and they generously offered to provide one lucky reader with a jar of raw, organic Lehua Honey.
I received a jar as well, and after excitedly eating a spoonful, I used some of the honey to make this honey pound cake.
Entering Day 3 of giveaways is easy. One lucky reader will be selected at random, through a number generated by random.org. Please note, this giveaway is limited to US readers. Contest ends at midnight, PST, December 15, 2010.
To enter, leave a comment at the end of this post telling me how you like to eat honey. Eat it plain? On bread? In your tea? Etc.
For an additional entry:
Follow me on twitter (if you don’t already) and tweet the following message:
“Win Royal Hawaii Lehua Honey https://bit.ly/ffry6j @kirbiecravings”
Good luck! And remember, you can still enter the following giveaways:
Day 2: Ghiradelli chocolate bars
Day 1: Gift certificate to Oh! Nuts
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- 3 cups cake flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter softened
- 2 cups granulated sugar
- 6 eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 3 1/2 tsbp honey if you are using raw honey, heat up the honey and melt it before adding to the batter
All images and content are © Kirbie's Cravings.
Preheat oven to 325ºF. Spray a 10 to 12 cup Bundt baking pan with nonstick baking spray containing flour.
Sift together the flour, baking soda and salt. Set aside.
In large mixing bowl, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add half the flour mixture and mix on low speed. Then add in the sour cream, honey and vanilla extract and mix again. Finally, add in the rest of the flour and mix until everything is just blended.
Pour the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Dust with confectioner's sugar before serving.