You know what I love about pound cake? It’s unpretentious. It’s simple. It’s easy to make and just as easy to eat. You can freeze it in individually wrapped slices and when at 1am you have a craving for something sweet, just throw that bad boy int he microwave for 30 seconds and you’ve got yourself a treat. You can flavor it with almost anything that your little heart desires. Or you can make it plain and slather it, drizzle it, brush it, layer it. Make Ice Cream Pound Cake Sandwiches or a Berry Pound Cake Trifle. You get my drift right? I love pound cake in more ways than one.

Thus, when I received an assortment of Honey Ridge Farms Honey Cremes, I knew I’d make pound cake. Using the Apricot Honey Creme and a starting recipe from Camilla Salisbury’s book, Piece of Cake, these gorgeous Honey Apricot Pound Cakes came to life. The Apricot Honey Creme was sweet but with fruit undertones of the apricot, which made it unlike any other honey product I’ve ever tried. All natural ingredients such as USA Grade A clover honey and apricots, the cremes are never heated filtered, which makes sure you get all the health benefits inside!

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These pound cakes freeze beautifully, lending themselves to be a perfect dessert to bake a few of during rainy days and have them on hand for when guests pop in for a quick visit. You can also switch up the flours and use all purpose completely or whole wheat to 100%; switch the granulated sugar from brown sugar and add a touch of molasses for a deep and rich pound cake. My next test is making pound cake by substituting the butter with cold coconut oil for a Coconut Pound Cake for a tropical and summery twist!
What kind of pound cake are you making at home this week?

Honey Apricot Pound Cakes

Recipe Adapted from Piece of Cake by Camilla Salisbury
Print Recipe
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  • 1 cup all-purpose flour
  • ¼ cup white whole wheat pastry flour
  • ½ cup granulated sugar
  • ½ teaspoon vanilla salt
  • ½ teaspoon baking powder
  • ½ cup Honey Ridge Farms - Honey Crème Apricot
  • ¾ cup butter softened
  • 3 large eggs room temperature


  • Preheat oven to 350F. In a medium bowl, mix all the dry ingredients. Reserve.
  • Melt the Apricot Honey for 30 seconds and whisk into the softened butter. Add this mixture, and the eggs, to dry ingredients. This can be done in a stand mixer, although I used a dough whisk by hand.)
  • Divide batter into two greased small loaf pans and bake until golden brown.
  • Serve with a extra slathering of Honey Crème Apricot.
Servings: 2 mini loaves
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Want to try Honey Ridge Farms Honey Cremes yourself!? Enter to win four (4) honey cremes, flavors are Apricot, Blackberry, Lemon and Raspberry packaged in a lovely box with bee trivia on the back!
  • Visit the Honey Ridge Farms site and tell me which product you’d love to try! 
  • Follow @HoneyRidgeFarms on Twitter
  • Follow Cooking with Books on Google Friend Connect
  • Tweet the following message: Honey Apricot Pound Cakes recipe & a @HoneyRidgeFarms giveaway via @nella22

The comments are the official entry, there is no purchase necessary, void where prohibited. US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by Honey Ridge Farms. The contest ends Sunday, June 17th, 2012 at 11:59 pm Eastern time. The winner will be announced on Monday, June 18th, via email and will have 48 hours to respond before a new winner is chosen.

Disclaimer: I received their product line free of charge in order to facilitate this recipe and review. No monetary compensation was exchanged and as always, my opinions are my own and I’ll only recommend a product I love and use in my own kitchen.

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  1. balsamic honey vinegar… if you looked in my pantry, you’d think I have a slight obsession with vinegars. this vinegar sounds delightful!