Green Tea-Honeysuckle Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 12 servings honeysuckle glaze 
• 1 cup butter softened
• 6 large eggs 
• 3 cups flour all-purpose
• 0.3 cup honey 
• 2 teaspoons matcha tea powder green ( tea powder)
• 0.8 cup milk 
• 0.5 cup shortening 
• 2.5 cups sugar 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• wire rack
• stand mixer
• kugelhopf pan

Directions

1. Preheat oven to 32
2. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy.
3. Add honey, beating until blended.
4. Add eggs, 1 at a time, beating just until blended after each addition.
5. Stir together flour and next 2 ingredients.
6. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
7. Transfer 2 1/2 cups batter to a 2-qt. bowl, and stir in matcha until blended.
8. Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 1/2 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.
9. 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.
10. During last 10 minutes of baking, prepare Honeysuckle Glaze.
11. 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).
12. Remove cake from pan; spoon reserved glaze over cake.