This Honey Peach Cake is a delightful and light cake, full of natural sweetness — perfect for dessert, as a breakfast treat, or as a mid-day snack. This recipe is great if you’ve been looking for a way to use some HoneyComber Club jars from previous boxes! This recipe uses healthier ingredients that avoid processed flours, sugars, and oils!

Ingredients

• 3 eggs

• 1 cup of butter (or olive oil)

• 1 cup of raw honey (about two jars from HoneyComber Club)

• 5 cups of diced peaches (about 6-8 peaches)

• 3 cups of whole wheat flour

• 1/2 tsp of salt

• 2 tsp of baking soda

• 2 tsp of ground cinnamon (Ceylon cinnamon is recommended for its health benefits)

• 1/2 tsp of ground ginger

• 1/4 of ground nutmeg

• 1/4 of ground cloves

Instructions

1. Preheat oven to 325°F. Oil a bunt pan, or you can split the recipe in half (use 2 eggs) and oil a regular loaf pan. After oiling the pan, sprinkle it with whole wheat flour. Tap out any excess.

2. Skin and dice the peaches. (You can also make this recipe with pears!)

3. In a medium bowl, beat the eggs until they bubble before stirring in butter and honey. Once combined, add the peaches.

4. In a bowl, stir together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

5. Fold the dry mixture into the wet until just combined. The batter will be thick.

6. Pour the batter into your bunt or loaf pan. Bake for 60-70 minutes or until an inserted toothpick comes out with a few crumbs.