There is, quite literally, the sweetest little shop on Broughton Street in downtown Savannah.  The Savannah Bee Company‘s shop is quite inviting, with their old fashioned screen porch door and promises of samples inside.  Along their counter they have a variety of jars, cheese and apples and honeycomb, as well as honey roasted pecans, and (if you’re lucky) a honey cheesecake out to nibble on.  It is very difficult not to walk out of the store without a jar or two.

I just spotted this recipe for Honey Pound Cake, and I thought it would be a great way to showcase one of SBC’s honeys (you know, without just eating it by the spoonful!).  I stopped into the shop and picked up a small jar of Sourwood honey, a sweet, super flavorful, dark hued honey.  I followed the recipe exactly, though I baked it in three mini loaf pans, which the batter fit perfectly in.  And we found a perk to going back to using a hand mixer – getting to lick the beaters!  And oh baby, is this batter fantastic!

Out of the oven, still warm, sliced and drizzled with a bit more honey (this other jar is our favorite – Winter White), this pound cake is groan-inducing.  And the aroma is off the charts.  The flavor of the honey really does shine, despite all the other ingredients.  I’m sure it will be quite delicious using local Raikowski Farm honey when we’re home too, but a few jars of this Sourwood honey will definitely find its way into our bags to take back!