Prep time 30 minutes
Cook time 60 minutes
Yield: Serves or Makes 10
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.
To make the glaze, beat the sugar, spruce tips and milk on low speed. Add more sugar or milk to achieve your desired consistency.