summer savory pound cake
1 (4-6) cup bundt cake serving about 6-8
1 cup sugar
10 tablespoons unsalted butter, at room temperature
1-2 tablespoons freshly picked summer savory leaves
zest from 1 orange
1/4 teaspoon salt
1 1/2 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
1/4 cup freshly squeezed orange juice
1 tablespoon wildflower honey
preheat the oven to 350. grease and flour a 4-6 cup bundt or tube pan and set it aside. cream the butter and sugar with the savory, zest and salt until it is light and fluffy. add the eggs slowly, one at a time, and scrape the bowl between additions. sift the flour and leaveners over the batter and fold it in a few times by hand. sprinkle the buttermilk over the top of the batter and fold the mixture until it is completely blended. scrape the batter into the prepared pan and bake in the center of the oven. while the cake bakes, prepare the syrup by heating the juice and honey until they almost come to the simmer. set aside and keep slightly warm. bake the cake until a pick inserted comes out clean, approximately 50 minutes. allow the cake to cool in the pan for 10-15 minutes and then turn it out onto a rack set over a pan to completely cool. once the warm cake (yes, warm because a cold cake does not accept syrup as well as a warm one) is on the rack, gently brush the syrup over the top of the cake. allow the cake to cool completely before serving.
and back out to the garden i go!