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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Queque de miel Honey Pound Cake

April 6, 2022 by Pilar Hernandez
Jump to Recipe·Print Recipe·★★★★★4.2 from 5 reviews

Versión en español

Learn to make this delicious Honey Pound Cake.

Honey pound or bundt cakes are not very popular here in the USA, but I grew up eating them in Chile and love them. This recipe came from a dear friend. It is a family recipe and delicious.

Honey Pound Cake

You must use honey you like because the cake will have that flavor. I like wildflower honey.

Usually, it is well-rounded and not intense. The other important thing is that the cake grows a lot in the oven, so do not fill the mold beyond half, or they overflow. You can also bake it as muffins.

You may also want to make the recipe: Queque de nuez or Walnut Pound Cake.

Honey Pound Cake

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Honey Pound Cake

★★★★★

4.2 from 5 reviews

Print Recipe
Pin Recipe

A delicious bundt cake with a mellow honey flavor.

  • Total Time: 1 hour, 30 minutes
  • Yield: 12

Ingredients

Units
  • 1 cup honey
  • 118 grams of butter unsalted
  • 2 eggs at room temperature
  • 1/2 cup warm milk (20 seconds in the microwave on high)
  • 1/2 teaspoon apple cider vinegar or white
  • a pinch of salt or 1/4 teaspoon
  • 2 1/2 cup sifted all-purpose flour
  • 1 tablespoon baking powder

Instructions

  1. Preheat oven to 180C or 350F.
  2. Pour the honey into a glass Pyrex bowl, add butter, and heat in the microwave on high for 30 seconds. Stir well (for 1 minute). This should melt all the butter and mix it with honey. If it is necessary,  heat 20 seconds more. Or do the same in a small pan.
    Fluffy eggs.
  3. With a mixer, beat eggs on medium speed until frothy, about 2 minutes. Add the honey and melted butter, milk, salt, and vinegar.
    Wet ingredients mixed.
  4. Beat on low speed until mixed. Add the flour with the baking powder and pour over the batter. Beat at medium speed for 1 minute. At first, the dough will look lumpy. Keep beating until it is homogenous and looks like a batter.
    Lumpy honey cake batter.
  5. Pour into a buttered pan. You may use a long-pound cake pan or a bundt cake pan or make 12 muffins. Just remember not to fill the pan. Leave at least an inch free at the top.
    Honey cake batter in the pan.
  6. Bake 45-50 minutes for large cakes or 25-28 minutes for muffins. Test with a stick. It should come out dry.
    Honey cake baked.
  7. Cool in the pan for 5-10 minutes, remove from the pan, and let cool completely.
  8. You can save it in a bag for up to 3 days or freeze it for up to 3 months.
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Sweets
  • Method: Baked
  • Cuisine: Chilean

Keywords: honey bundt cake, honey cake, Chilean queque de miel

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Honey Pound Cake

Honey Pound Cake

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If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Chilean Cakes & Bakes, Chilean recipes

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  1. Jennifer

    February 9, 2019 at 7:14 pm

    This is a delicious cake. It has a nice light taste and the bottom of the cake slightly carmelized. I was looking for a cake without refined sugar and I’m so glad you shared this. I didn’t have a pretty bundt cake pan so I used my angel food cake one and then flipped it back over then drizzled the top with extra honey.

    Reply
    • Pilar Hernandez

      February 10, 2019 at 9:20 am

      Great idea with the drizzled! Glad you enjoyed.

      Reply
  2. Bob Edmondson

    November 15, 2017 at 10:50 am

    We have bees now and have lots of honey. We are trying to find recipes that use honey instead of sugar.

    Reply
    • Pilar Hernandez

      November 16, 2017 at 8:53 am

      This pound cake is delicious. Good luck!

      Reply

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