1 1/2c butter,softened
2 1/2c sugar
6 large eggs
3c all-purpose flour
1tsp. Baking powder
1/2 tsp salt
3/4 c milk
2tsp. matcha (Japanese green tea powder)*
Honeysuckle glaze, recipe to follow
3/4 c sugar
1/2 c butter
1/3 c honey
1/3 c orange liquor ( I recommend Grand Mariner)
Preheat oven to 325 degrees. Spray a 10 inch (16 cup) bundt pan with non-stick spray, set aside. Cream butter and sugar at medium speed in the bowl of an electric mixer until light and fluffy. Add honey, beating until blended. Add eggs one at a time beating just until blended after each addition.
Stir together flour and next two ingredients. Add to butter mixture alternating with milk, beginning and ending with flour mixture. Transfer 2 1/2 cups of batter to a 2 quart bowl, and stir in matcha until blended. Pour half of plain batter into prepared pan, with an ice cream scoop, scoop 1/2 of matcha batter on top of the plain batter. Pour the rest of the batter on top and repeat the same thing with the matcha batter. With a small knife lightly swirl the batter. Do not over swirl or the batter will blend together loosing the swirl effect. Bake at 325 degrees for one hour 15 minutes or until a long wooden pick inserted in the center come out with a little moist crumb on it.
During the last two minutes of baking prepare the honeysuckle glaze. Remove cake from oven and gradually spoon 1 cup honeysuckle glaze over the cake while it is still in the pan, allowing the glaze to soak into cake after each addition. Reserve remaining glaze. Cool cake completely in pan, about an hour. Remove cake from pan; spoon reserved glaze over cake. Enjoy!
Bring all ingredients and 3Tbsp. Water to a boil in a 1 quart saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes.
*NOTE: You can purchase matcha at Earthfare or at Gourmet markets. If you can't find matcha, pulverize regular green tea in a spice grinder. Store matcha tightly covered in the fridge, it oxidizes quickly.