Breakfast is something we take very seriously at the Patch. Besides it being the most important meal of the day, it is also one of the best ways we get to know our guests as they join us in the office each morning for fresh orange juice, coffee, a bowl of granola, or a delicious egg quiche. Over the years we have varied several of our recipes, dropping this or adding that. But the recipe we care to share with you today is one of our oldest and most prized.
If you have read our book, The Life and Times of the Briar Patch Inn, then you are already familiar with our Honey Bran Bundt Cake. With a dense crumb and slightly sweet taste, it is perfect spread with our fresh butter and jam. It also stands on its own as an accompaniment to a light meal of fresh fruit and a soft-boiled egg. From our sweet and spicy Jalapeno Corn Muffins to the savory Tomato Feta quiche, the recipes we share in this book are worth making again and again. It is available for sale here.
Today meet the star of the show: Briar Patch Inn Honey Bundt Cake
Have you tried this recipe before?
Honey Bran Bundt Cake
2 cups 2% milk
3 cups bran
2/3 cup canola oil
1-1/3 cup brown sugar
1/4 cup honey
2 eggs, lightly beaten
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 cup raisins, optional
Blend oil and sugar, add eggs, anilla, milk and warmed honey. Mix dry ingredients together, add to egg mixture, blending well. Add raisins if you choose. Pour into lightly oiled bundt cake pan.
Bake 40-45 minutes at 350 degrees.
Remove from pan, tip upside down and let cool on rack. When cool, sprinkle powdered sugar or drop a little lemon flavored icing over the top.