• Grease and flour a tube pan or bundt pan, and preheat oven to 325 ℉
• In a separate bowl whisk the cake flour, baking powder, cinnamon, and salt to combine, set aside for later.
• Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the brown & white sugar and beat until light and fluffy for 3 to 5 minutes.
• Add the eggs one at a time, blending after each until the yolk is incorporated.
• Add the honey to the buttermilk in a medium sized bowl or measuring cup
• With the mixer on low speed, add the flour mixture alternately with the buttermilk & honey mixture to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet ingredients.
• Scoop batter into prepared bundt pan.
• Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
• This makes approximately 8 cups of batter.
• Allow to cool in the pan (preferably on a wire rack) for 10 minutes before turning out.

Easy Honey Glaze

• Mix the milk and honey together. Then, pour it over the powdered sugar and salt and mix until smooth. If too thick, add a bit more milk. If too thin, add a bit more powdered sugar.

Decorating the Cake

• Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away.