Simple Honey Cake

"The sweetness of honey not only evokes memories of summer wildflowers scattered over rolling hills of Prince Edward Island, it warms the palate in winter." - The Prince Edward Island Cookbook (2023) by Joanie Sutton

Serves 4 to 6

• 1/2 cup soft ADL or COWS butter
• 1 cup honey
• 4 eggs, separated
• 2 1/2 cups less 3 tablespoons unbleached white flour
• 2 tablespoons cornstarch
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk, at room temperature
• 1 1/2 teaspoon vanilla or 1 teaspoon vanilla & 1/2 teaspoon almond extract

1. Preheat oven to 350F (180C). Grease and flour a 9 x 13-inch (23x33-cm) baking pan. 
2. Beat together butter and honey in a large bowl. Add egg yolks, one at a time, beating well after each addition. 
3. Sieve dry ingredients into a second bowl. Blend into the butter and honey, alternating with the milk, whisking gently but thoroughly after each addition. Stir in vanilla.
4. Whip the 4 egg whites until stiff peaks form. Gently fold into the batter and spread evenly in pan. 
5. Bake for 40-50 minutes, until slightly browned. Cool on rack.

This sweet cake pairs well with COWS Appletree Smoked Cheddar and nectar sweet mead by Island Honey Wine Company.