Honey Cake with Peach topping
1/4 cup honey
1/4 cup watermelon honey (or use 1/2 cup regular honey total)
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot water
1 1/4 cup all purpose flour
1/2 cup dark brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
Preheat oven to 350 degrees and grease an 8 inch round cake pan (i used a springform).
In a large bowl, whisk the honey, eggs and vegetable oil. Add in the vanilla extract and the hot water. Whisk well.
Add dry ingredients and whisk until fully incorporated.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, until a toothpick comes out clean.
Remove the cake from the oven and decorate with peaches (if using).
Cool completely before cutting.
Watermelon Honey
4 cups of watermelon juice
1 pot that you don't necessarily love
Boil the juice on Med-Hi for an hour to an hour and a half. Once it reduces by half, keep an eye on it stirring frequently to stop it from burning. It will burn very quickly once it gets near the end. Put in a sterilized jar until ready to use. 4 cups reduced down to about 1/4 cup of "honey."
Peach topping
3 ripe peaches
2 tbs butter
1/4 cup brown sugar
1/2 cup honey
Sprinkle of sea salt
Melt butter in a pan, add in sliced peaches. Once they start to soften, add in brown sugar and sprinkle of salt. Once the peaches are glazed, add in honey and cook until it's thinned with the juice from the peaches. Also makes a great topping for ice cream.
We're so excited to have our Peach Moscato back, we're featuring it two days after it's re-release! This sweet wine gives a very forward peach flavor thanks to the quality of juice we got in, making this sure to be a favorite this summer.