Green Tea Honeysuckle Cake

Ingredients:

• 1 cup butter, softened
• ½ cup shortening
• 2 ½ cups sugar
• ¼ cup honey
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon table salt
• ¾ cup milk
• 2 teaspoons honeysuckle tea powder
• Honeysuckle glaze

Directions:

Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add honey, beating until blended. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Transfer 2 ½ cups batter to a 2-qt. bowl, and stir in matcha until blended.

Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 ½ inches); top with 1 scoop of matcha batter. Repeat procedure around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.

Bake at 325° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.

During last 10 minutes of baking, prepare Honeysuckle glaze. Remove cake from oven, and gradually spoon 1 cup hot Honeysuckle glaze over cake in pan, allowing glaze to soak into cake after each addition. Reserve remaining glaze. Cool cake completely in pan on a wire rack (about 1 hour and 30 minutes).

Remove cake from pan; spoon reserved glaze over cake.