For a fabulous, festive presentation, bake this classic cake in a Wilton Honeycomb Cake Pan, creating a unique, pull-apart cake that will have everyone buzzing. Your family and friends will “bee” so impressed! For purchasing information on pan and decorations, see Tips (below).
- eggs - 4
- sugar - 1 cup
- canola oil - 1 cup
- honey - 1 1/2 cups
- all-purpose flour - 3 cups
- baking powder - 3 tsp
- baking soda - 1/2 tsp
- ground cinnamon - 2 tsp
- tea - 1 cup, at room temperature
- Preheat oven to 350°F. Spray a honeycomb cake pan plus a 6-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 6 1/2 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 6-cup Bundt pan.)
- Bake for 15 minutes, then reduce heat to 300°F 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 1 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.
* Freezes well.
-Kosher honey bee sugar decorations and Wilton Honeycomb Cake Pans are available at Kitchen Art in Toronto, Amazon.com, Amazon.ca, or at bakery supply shops. The honey bee sugar decorations also make adorable decorations on cupcakes for the kids for the High Holidays.
-Using a liquid measuring cup with a spout, first measure the oil, followed immediately by the honey – it will slide right out.
-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.
-Honey Spice Cake: Add 1/4 tsp ground ginger and 1/4 tsp 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.