Green Tea- Honeysuckle Cake
Makes: 12
  • 1 cup butter, softened
  • ½ cup shortening
  • 2½ cups sugar
  • ¼ cup honey
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. table salt
  • ¾ cup milk
  • 2 tsp. matcha (green tea powder)
  • Shortening
Honeysuckle Glaze
  • ¾ cup sugar
  • ½ cup (1 stick unsalted butter)
  • ⅓ cup honey
  • ⅓ cup orange liqueur
  • 3 tablespoons water
  1. For the Cake: Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add honey, beating until blended. Add eggs, 1 at a time, beating just until blended after each addition.
  2. Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Transfer 2½ cups batter to a 2-qt. bowl, and stir in matcha until blended.
  3. Drop 2 scoops of plain batter into a greased (with shortening) and floured 10-inch (12-cup) Bundt pan, using a small cookie scoop (about 1½ inches); top with 1 scoop of matcha batter. Repeat procedure around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.
  4. Bake at 325° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
  5. For the Glaze: Bring all of the glaze ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. (Makes about 1 2⁄3 cups).
  6. Remove cake from oven, and gradually spoon 1 cup hot Honeysuckle Glaze over cake in pan, allowing glaze to soak into cake after each addition. Reserve remaining glaze. Cool cake completely in pan on a wire rack (about 1 hour and 30 minutes). Remove cake from pan; spoon reserved glaze over cake.
Recipe by Bakepedia at