This cake has a light texture with a subtle honey-vanilla flavour and features delicious summer berries. If desired, top with a dollop of sweetened whipped cream.

Recipe Tags:

Baking Time: 28 minutes

Preparation Time:

Pieces: 18

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Ingredients

  • 2-1/4 cups (550 mL) all-purpose flour
  • 2-1/2 tsp (12 mL) baking powder
  • 3/4 tsp (4 mL) salt
  • 1 cup (250 mL) butter, at room temperature
  • 3/4 cup (175 mL) granulated sugar
  • 4 Ontario Eggs
  • 1/2 cup (125 mL) Ontario Honey
  • 1 tbsp (15 mL) vanilla
  • 1/4 cup (50 mL) Ontario Milk
  • 2 cups (500 mL) Ontario Strawberries, quartered or halved
  • 1 cup (250 mL) each Ontario Raspberries and Blueberries
  • 4 tsp (20 mL) granulated sugar

Instructions

In medium bowl, stir together flour, baking powder and salt. Set aside.

In large bowl, using electric mixer, on medium speed, beat together butter and 3/4 cup (175 mL) sugar until light and fluffy. Beat in eggs, one at a time, beat in honey and vanilla. On low speed, beat in flour mixture alternately with milk, just until combined.

Spread batter evenly in well-greased 15- x 10- x 1-inch (38 x 25 x 2.5 cm) light-coloured aluminum baking pan. Arrange berries randomly over batter. Sprinkle 4 tsp (20 mL) sugar over top. Bake in 350°F (180°C) oven for 25 to 28 minutes or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for at least 5 minutes. Best served within a day.

Tips: For best results, dry berries thoroughly on paper towel after rinsing.

Nutritional information

1 Piece 

  • PROTEIN: 3 grams
  • FAT: 12 grams
  • CARBOHYDRATE: 33 grams
  • CALORIES: 246    
  • FIBRE: 1 gram
  • SODIUM: 220 mg