Mexican honey spice bundt cake: Rosca de miel y especias

Karen Hursh Graber

This recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella. It contains ground flax seed, an ingredient once found only in health food stores here in Mexico, but now sold in supermarkets, called semilla de linaza. If you don’t see it ground, buy the whole seeds and grind them in a spice grinder. High in Omega 3 acids, it is a very healthy ingredient to add to cereal, baked goods, pancakes and waffles.

Ingredients

• 1 cup honey
• 1 cup butter
• 2 eggs
• 1/3 cup whole wheat flour
• 1 cup white flour
• ½ teaspoon baking powder
• 2 ounces ground flax seed
• ½ teaspoon powdered ginger
• 1/8 teaspoon each: ground allspice, ground cinnamon and ground cumin
• pinch salt

Preheat oven to 350ºF.

In a saucepan, heat the honey and butter until melted. Pour this mixture into a mixing bowl and beat at medium speed for 2 minutes. When it has cooled to room temperature, beat in the eggs.

Sift together all dry ingredients- flours, baking powder, flax seed, spices, salt- and add them, little by little, to the liquid ingredients, beating at low speed after each addition.

Pour the batter into a greased and floured bundt cake mold and bake for 50 minutes, or until a toothpick inserted into the cake comes out clean.

Cool the cake on a wire rack, and unmold after it has cooled. Serves 8.