• • 1 1/4 cups all purpose flour
• • 3/4 tsp baking powder
• • 1/4 tsp salt
• • 2/3 cup unsalted butter, melted
• • 1/3 cup granulated sugar
• • 3 extra large eggs
• • 1/3 cup Pinecreek honey
• • 2 tsp vanilla extract
• • some extra butter and flour for greasing the loaf pan

Directions

Preheat oven to 325F.

Butter 8 X 4 loaf pan, dust with flour and shake out excess.

In a medium bowl, whisk together the flour, baking powder, and salt.
Set flour mixture aside.

Melt butter in the microwave or in small pot on the stove.
Set it aside.

Put the sugar and eggs in a food processor and process until just blended, about 10 seconds.
Add honey and vanilla and process for another 10 seconds.
Give the melted butter a quick whisk.
Turn the food processor on to high speed.
Pour the butter down the food processor's feed tube over the next 15 seconds.
Process for another 5 to 10 seconds then pour the egg mixture into its own medium sized bowl.

Whisk about a third of the flour mixture into the egg mixture.
Once combined, gradually add the remaining flour mixture and blend until no traces of flour remain.

Pour batter into prepared pan and bake in the centre of the oven for 50 to 55 minutes, or until a toothpick comes out clean.
Cool for 20 minutes on an elevated wire rack before removing cake from pan.
Allow cake to continue to cool on the rack.

Serve as is, or with berries and ice cream.