Name: Bumble Honey Rye Cake
Yield: Makes one small Bundt cake
Cuisine: American
Ingredients: 1½ cups [170 g] whole-grain rye flour; ⅓ cup [60 g] golden raisins; ¾ tsp baking soda; ¼ cup [50 g] vegetable oil; ¼ tsp ground cloves; ½ cup [100 g] granulated sugar; ½ cup [40 g] sliced almonds; ½ tsp ground cinnamon; ½ cup [170 g] buckwheat honey; ½ cup [115 g] brewed standard black tea, cooled to room temperature; 1 large egg, room temperature; ¼ tsp ground ginger; ¼ tsp ground nutmeg; ½ Tbsp fresh lemon zest; ¼ tsp fine sea salt; 1 Tbsp fresh orange zest

Our honey cake has an ingredient list evocative of the cake’s Ashkenazi Eastern European roots: buckwheat honey, rye flour, and black tea, all common ingredients to the region. Fortunately for us, we are able to get Michigan rye and buckwheat honey, thus making this a local cake as well as a traditional one. It’s easy to make, is deeply flavorful, and can be eaten at any time of the day. If you’re serving it as dessert, try it warm with ice cream or whipped cream.

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