Pistachio Honey Bee Cake

12 servings.

Basic Yeast Dough
½ cup Milk
1/3 cup Butter or margarine
½ cup Sugar
¼ cup Honey
1 cup Coarsely chopped natural American pistachios
Vanilla cream filling

Basic Yeast Dough: Dissolve 1 package (1/4 ounce) active dry yeast and a dash of sugar in ¼ cup warm water (105 to 115 degrees Fahrenheit). In a large bowl combine I cup flour, ¼ cup sugar, ¼ cup lukewarm milk, ¼ cup softened butter or margarine, 1 egg, ½ teaspoon each grated lemon peel and salt, and yeast mixture. Work in 1 to 2 cups flour until dough is easy to handle; knead until smooth and elastic. Place in warm oiled bowl; turn dough over. Let rise in a warm place about 1 hour or until doubled. Makes enough dough for a 13 x 9 x 2-ince pan.

Vanilla Cream Filling: In a small mixing bowl, beat 2 eggs and 1/3 cup sugar until thick and pale yellow. Stir in 1/3 cup milk, 1 tablespoon flour, and dash of salt. Cook and stir over medium-high heat until mixture boils; remove from heat. Stir in ¾ teaspoon vanilla. Cool. Stir before using.


Punch down risen basic yeast dough. Roll out and fit into greased 13 x 9 x 2-inch baking dish. Let rise about 25 minutes or until puffy. Combine milk and butter in saucepan; heat until butter melts. Stir in sugar, honey, and pistachios. Cook and stir over medium heat 10 minutes or until light brown. Spread over dough. Bake at 350 ° F. about 35 minutes or until golden brown. Cook completely. Cut in half horizontally. Spread bottom layer with Vanilla cream filling; replace top layer. Chill until served. Cut into 12 pieces.