Easter honey kuchen
Sweet sauces
This recipe has been somehow passed down on my mother's side of the family for quite some time - no one seems to know where it came from or who baked it first. Happily for me, my mom dutifully made it every year at Easter. Like a little sneak, I would help myself to a slice and methodically eat around all the edges in their honey soaked splendor, leaving behind the airy center . . . Not a problem anymore. I eat every last crumb.
<br />It is rich, yet still manages to be light and airy. You don't need to worry about the richness, however, as step two of the baking process is a bit of a workout on the biceps and shoulders :)
<br />You can bake this in one large bundt/tube pan, or two smaller, fluted bundt pans for a bit of a wow factor.
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