- 21/2 cups flour, sifted
- 1 cup lilac infused sugar
- 1/4 cup finely chopped spruce tips
- 2 tablespoons spruce tip honey
- 1/2 cup softened butter
- 3/4 cup plain yogurt
- 1/4 cup whipping cream, at room temperature
- 2 eggs
- 1/2 teaspoon vanilla
- 4 teaspoon baking powder
- 1/2 teaspoon salt
Preheat oven to 350°F. Using a pastry brush, grease a 10-cup Bundt pan with melted butter and dust with flour. Make sure to coat every little crevasse. Tap out any excess flour.
In a large bowl, combine flour, baking powder, chopped spruce tips, and salt. In another bowl, use a hand blender (on medium speed) to beat together butter and vanilla until creamy. Add the sugar and honey and beat until light and fluffy. Add the eggs, one at a time until incorporated. Turn the blender down low and add 1/3 of the flour mixture, beat until combined, followed by the cream, another 1/3 flour, then the yogurt, and the final 1/3 of the flour mixture. Pour the batter into the pan. Tap the pan on the counter to release any air bubbles and smooth out the top.
Bake 50-60 minutes, or until a toothpick comes out clean. Let cool for 10 minutes on a wire rack. After 10 minutes, invert the cake on the rack to cool completely before icing.
- 1 cup powdered sugar
- 2 tablespoons finely chopped spruce tips
- 1 tablespoon milk, or cream
To make the glaze, beat the sugar, spruce tips and milk on low speed. Add more sugar or milk to achieve your desired consistency.