Apples and Honey Bundt Cake

Submitted by Diane Hughes

 

4-1/2 cups all purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
Granny Smith apple, 8 oz., peeled and cored cut into 1" pieces
1 cup dark or golden raisins
1-1/2 cups butter or margarine at room temperature
2 cups packed dark brown sugar
eggs
1/4 cup honey
1-1/2 cups buttermilk
2 cups confectioners' sugar
3-4 Tbs. milk
1 Tbs. grated lemon zest
apple slices, optional

Preheat oven to 350 degrees.  Butter and flour a 12 cup Bundt pan.  Combine
4-1/4 cups flour, cinnamon, baking powder, baking soda and salt.  In another
bowl toss apple and raisins with remaining flour.

At medium speed beat butter and brown sugar until light and fluffy.  Reduce
speed to low; beat in eggs, one at a time, and honey.  Alternately beat in
flour mixture and buttermilk.  Increase speed to medium; beat 2 minutes.
Reduce speed to low; beat in apple mixture until just combined.

Pour batter into pan.  Bake 1 hour, 10 minutes or until toothpick inserted
into center comes out clean.  Cool on rack 30 minutes.  Remove from pan;
cool completely on rack.  Transfer to serving plate.

Combine confectioners' sugar, milk and zest; pour over cake.  Let stand
until set, 10 minutes.  Garnish with apple slices if desired.