For a fabulous, festive presentation, bake this classic cake in a Honeycomb Cake Pan, creating a unique, pull-apart cake that will have everyone buzzing. Your family and friends will “bee” so impressed!
'Bee My Honey' Cake (Mom's Honey Cake)
Recipe By Norene Gilletz
- Cook & Prep: 1 h 20 m
- Serving: 18
-
Contains:
Ingredients (9)
Main ingredients
Start Cooking
Images:
Make the Cake
-
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.
Note:
Kosher honey bee sugar decorations and honeycomb cake pans are available at Kitchen Art in Toronto, Amazon.com, or at bakery supply shops. The honey bee sugar decorations also make adorable decorations on cupcakes for the kids for the High Holidays.
Tip:
Bake honey cake a day in advance and wrap well – the flavor is even better the next day. It keeps for several days stored at room temperature. This cake also freezes well.
Variation:
• Honey Spice Cake: Add 1/4 teaspoon ground ginger and 1/4 teaspoon ground cloves to the flour mixture.
• Add 1/2 to 3/4 cup raisins, dried cranberries, chocolate chips, or slivered almonds to the batter. To prevent them from sinking to the bottom of the cake during baking, combine with 1/4 cup of the flour called for in the recipe. Fold into cake batter.
• Substitute brewed coffee or orange juice for tea, or use 3/4 cup tea plus 1/4 cup whiskey.
-
Replies:
I would say when adding the wet and dry ingredients alternately. I am awaiting to hear from the recipe developers. Thanks for finding that omission. We are on it!
Please
Log in to post a review How'd it turn out? Write a review.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Replies:
I would say when adding the wet and dry ingredients alternately. I am awaiting to hear from the recipe developers. Thanks for finding that omission. We are on it!
Related
CONTENT
-
Unforgettable Watermelon Feta Salad You Need to Make This Summer
-
4 Ways to Impress With Your Round Challah Skills
-
1.jpg)
Mexican Churros with Chipotle Chocolate Sauce
-
Stay Sweet All Year with This Baking Recipes Jackpot
-
Honey Sour Cream Pound Cake
-
Crispy Honey Cookies
-
Chocolate and Honey Marble Cake
-
Chocolate-Honey Mousse Pie