Preheat oven to 350 degrees Fahrenheit. Spray a honeycomb cake pan plus a six-cup Bundt pan or disposable small loaf pan(s) with non-stick spray. You can also use a 10-inch tube pan or Bundt pan.

In an electric mixer fitted with the paddle attachment, beat eggs and sugar on high speed until light. Gradually add oil and honey and beat well.

In a mixing bowl, combine flour with baking powder, baking soda and cinnamon. Add to batter alternately with dry ingredients, starting and ending with dry ingredients. Mix on low speed just until flour disappears.

Pour batter into prepared pan(s). (If using the honeycomb pan, use six and a half cups cups batter. Don’t overfill the pan or the edges won’t be as clean and will require trimming after baking. Pour leftover batter into a six-cup Bundt pan.)

Bake for 15 minutes, then reduce heat to 300 degrees Fahrenheit and bake until a cake tester inserted comes out clean with no batter clinging to it, about 50 minutes in the honeycomb cake pan or a small Bundt pan, or about one hour in a 10-inch tube or Bundt pan. Ovens vary, so be sure to check for doneness.

Cool cake 15 to 20 minutes, then invert onto a cake rack and let cool.

Carefully transfer to a cake plate (or use a disposable silver round cake board so you can transport it easily).

Using a pastry brush, dab a little honey onto top of cake in several places and decorate with ‘honey bee’ sugar decorations.