Julie’s Drunken Honeysuckle Tea Cake

Rome, Georgia 1964, Glover Street, South Rome…

Hello!

Come on in through the screen door on the back pore-utch.

I’ve been sittin’ heuh fannin’ myself waitin’ fo’ yew.

I just made a Honeysuckle Tea Cake out of my Honeysuckle Vines I got growin’ out back all along the fee-ence.

Juleh’s been eatin’ most o’ the blossoms nectur but I managed to pick quite a few befoah she got all of ’em.

Yew know Juleh. She’s probly in the Magnolia Tree. She missed her suppuh. I need to git that gurl in heah soon or take a switch to hur legs. She’ll come a runnin’ once she smells this cake. That gurl loves suguh, in any foarms. I’ve even seen hur take a spoon to the suguh bowl.

Yew need to sit a spell and I’ll git you a piece o’ my cake. I hope Walt isn’t expectin’ yew anytime soon. Yew need ta’ fill me in own what happened at the Church suppuh.

Emmaline Eliza Dykes Keith

(My Great-Grandmother, whom I adored. And I only remember the threats of taking a switch to my legs. Not her actually doing it. 🙂 I found a similar recipe for a Honeysuckle Cake in one of my magazines and it just reminded me of home, my childhood and my Great-Grandmother. I used some different ingredients to suit my tastes and I made it “drunken.” She would never have made this cake “drunken” but I do base this on her and my memories of her.)

Julie Lancaster-Whann

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Click Here For: Julie and the Magnolia Tree

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Introducing:

My Drunken Honeysuckle Tea Cake

CURRENTLY BAKING IN A 325F OVEN

HMMMM.. SMELL!

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When Done Delicious With Some Tea

Honeysuckle Blossoms on my own Honeysuckle Vine

Outside in our Back Draped in Honeysuckle Vines

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A Nice Drunken Dumping of my Honeysuckle Tea Simple Syrup

Drenched 🙂

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This Recipe is for Adults Only

However, you can omit the alcohol.

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The Ingredients:

1/2 – 3/4 Cup Honeysuckle Tea, Ground to a Powder

(I used half in the Cake and the other half in the Glaze.)

1 Cup Butter, Room Temperature (I used Kerrygold)

1 Cup Crisco Shortening

2 1/2 Cups Sugar (I used Splenda)

3 Cups All Purpose Flour

6 Eggs

1 t. Baking Powder

1/2 t. Salt

1/2 Cup Honey

3/4 Cup Milk

Limoncello and Lemonella Liquors

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Eggs and Butter Coming to Room Temperature

1 Cup of Crisco Shortening

Add the Butter and Crisco to a Blender Mixing Bowl

Honey and Sugar Coming up!

I sprayed the measuring cup for the honey with Pam Olive Oil so the honey won’t stick to it.

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Honeysuckle Tea

You Can See The Honeysuckle Blossoms Here

This tea was rather pricey but I wanted to have the best for this recipe.

I used our Coffee Bean Grinder to grind this tea into powder.

I pretty much filled the cup up with as much tea and possible and then when it ground into powder this was the amount that I had. Probably about 1/4 Cup.

Keep this out as you will be grinding more tea later on.

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In my Mixer I mixed together the Butter and Crisco on a Medium Speed until well blended. I then added the Sugar beating until well blended. Now I’m adding the Honey, and mixing until well blended.

Time For The Eggs

You want to add the Eggs, one at a time, blending as you go, until you have added all the Eggs.

In a separate bowl add your All Purpose Flour, Baking Powder, and Salt.

Whisk Together

Pour the 3/4 Cup Milk into it’s measuring cup and set aside.

You now want to turn your mixer on a low to medium speed and add some of the Flour Mixture and combine, then add some of the Milk and combine, then add more Flour Mixture and combine, then add more Milk and combine. You do this alternately beginning and ending with the Flour Mixture.

Here is the completed batter.

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You Now Want to Separate Your Batter in Half

In one Bowl you want to add the Ground Honeysuckle Tea to the batter, like so.

You can see the Tea here in the Batter.

Here are my two bowls of batter.

One has the Honeysuckle Tea mixed in and the other doesn’t.

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PREHEAT OVEN TO 325F

I used Crisco to grease my Bundt Pan and I then dusted it with Flour and discarded the loose Flour in the pan.

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Now it is time to alternate adding the batter to my Bundt Pan. First, a few scoops of the regular batter and then a few scoops of the batter with the Honeysuckle Tea. Making a pattern as I go. Alternating the batters.

Ready for the Oven

Bake for around 1 HOUR, or longer.

It is done when you can stick a long wooden stick into the cake and it comes out clean.

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When Done Place onto a Cooling Rack

I cooled my cake completely before turning it out, like so.

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Time to Make the Glaze

Ingredients:

1/2 Cup of Butter, I used Kerrygold

3 T. Water

3/4 Cup Sugar, I used Splenda

1/2 Cup Honey

1/2 Cup of Honeysuckle Tea, Ground to a Powder

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In a medium pot melt your butter on a medium heat and then add all the rest of the ingredients.

Stirring Constantly on a Medium Heat.

Here I am Adding the Honeysuckle Tea Powder

Of course I am bringing it all to a boil while stirring constantly.

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In the meantime I am drizzling the Limoncello all over the top of the cake. I only had about a few Tablespoons of it but I wanted to use it up. I then added a few more Tablespoons of the Lemonella. The cake absorbed it all up beautifully!