Honey Nut Cake for Mother’s Day

Instructions

• 1

  Preheat oven to 350°F (175°C). Grease or line an 8-inch bundt or loaf pan with parchment.

• 2

  Whisk flour, baking powder, and salt in a bowl. In another bowl, beat eggs and sugar until pale. Whisk in oil (or butter), milk (or yogurt), and vanilla.

• 3

  Fold dry ingredients into wet just until combined, then gently swirl in ¾ cup of Galil Honey with Nuts.

• 4

  Pour batter into the pan, drizzle the reserved ¼ cup honey-with-nuts on top, and bake 45–50 minutes until a toothpick comes out clean. Cool 10 minutes in pan, then invert onto a rack.

• 5

  In a small bowl, whisk together powdered sugar, honey, and just enough milk to reach a pourable consistency.

• 6

  Once the cake is completely cool, drizzle the honey glaze evenly over the top.

• 7

  Immediately sprinkle with the chopped nuts and any remaining honey-with-nuts so it sticks to the glaze.