Vintage Cakes: Honeybee Cake

“BEES DO HAVE A SMELL, YOU KNOW, AND IF THEY DON’T THEY SHOULD, FOR THEIR FEET ARE DUSTED WITH SPICES FROM A MILLION FLOWERS.”  Ray Bradbury

Honeybee Cake | From My Sweet Heart

I like milk and sugar in my tea; and butter and jam on my biscuits.  So I’ve never given much thought to honey in the past.  Those amber jars on the grocery store shelf?  They all looked the same to me!  But a couple of years ago, my son came home from his summer landscaping job one day, with a jar of honey in hand.  It seems that his boss was also a bee keeper.  Really?  Now I’m intrigued!  And with one little swoosh of my finger, I was hooked!  There is nothing more luscious than fresh, local honey.  And I was ready to taste more.

So this month, I was thrilled that The Cake Slice Bakers voted on this Honeybee Cake. 

First of all, a huge thank you to Paloma of The Coffee Shop for all she does as the “Queen Bee” of  The Cake Slice Bakers.  We are baking our way through Vintage Cakes by Julie Richardson.  And this recipe is just lovely.  This honey cake recipe is circa 1954 from the Proctor & Gamble Baking Research Department. 

I didn’t know Proctor & Gamble had a baking research department!  Did you?

 

Honeybee Cake | From My Sweet Heart

 

What I am learning about honey is that it can vary so much in flavor depending on the type of bees and the floral source.  My first real taste of honey was wildflower.  What I’m really hoping to try one day are the blueberry, sage and honeysuckle varieties.  For this cake, I used Braswell’s Orange Blossom Honey.

I could slurp that stuff right out of the jar!

 

Honeybee Cake | From My Sweet Heart

 

This cake has a dense crumb, much like that of a coffee cake.  But the floral notes from the honey give it a sweet, light taste.  One of the best parts of this honey cake was the crunchy top and sides. 

I guess it’s all that gooey honey dripping down as it bakes!

 

Honeybee Cake | From My Sweet Heart

 

Of all the things I bake, I love to make cakes the most.  And honestly, I much prefer a sweet and simple, humble cake.  No need for multiple layers and fancy frostings.  Though I don’t think I’d trade this crunchy almond crown for anything in the world!

 

Honeybee Cake | From My Sweet Heart

The only change I made to the original recipe was to add a little orange zest to my batter.  You could certainly switch up the nut topping.  And I’m now convinced your cake will taste distinctly different than mine, depending on what kind of honey you choose.

The book is wonderful, and one that I am so glad I have on my shelf.  You will find this recipe there.

 

Vintage Cakes | From My Sweet Heart

And visit The Cake Slice to find out who else made a Vintage Honeybee Cake today!

 

Want more Vintage cakes?  Take a peek at my Lemon Almond Streamliner Cake, Butterscotch Cream Roll Up Cake, The Pink Cake, Black and White Cake, Maple Pecan Chiffon Cake with Brown Butter Icing, Boston Cream Pie-lets, Shoo Fly Cake, Banana Cake with Coffee Walnut Buttercream & Red Velvet Cake.

 

;-)

 

 

Comments

  1. Vintage it may be but vintage is so in right now ;)
    YUm!

    Cheers
    CCU

    • Anne Boeckl says:

      Oh Uru…thanks so much for taking the time out of your studies to say hello! I loved Sally’s guest post…that lemon curd looks divine. Stopped by her lovely blog to say hello as well! : )

  2. Beautiful cake… I love all the almonds on top.

    • Anne Boeckl says:

      Thanks Ramona….and I loved your guest post at On Sugar Mountain today….that red lentil curry looks fabulous! : )

  3. This looks so great! And I LOVE that you all are baking your way through that cookbook. It is so beautiful!

    • Anne Boeckl says:

      Thanks Ali! And so glad you perfected a recipe for your Thai Peanut Sauce….I could use that in a million different ways! : )

  4. Lovely pictures! Beautiful cake! Everything you share is always outstanding! I love that wooden stand for your cake… is so rustic and beautiful! Perfect for this delicious cake! You described it just perfect! And now I am also intrigued with honey… I can’t wait to try the blueberry kind! Don’t forget to link up in our linky tool on our blog so everybody can stop by and comment! :)

    • Anne Boeckl says:

      Thanks so much, Paloma! And your cake, equally beautiful….and that brown sugar whipped cream….so luscious! Sorry I linked up late….couldn’t get online at work today and it had to wait till the end of the day! Thanks for all you do for this group! : )

  5. oh! And forgot to mention that I loved and delicate detail of those beautiful bees, so colorful and cute! :)

  6. What a beautiful cake, Anne! I love orange blossom honey.

  7. Your cake was chosen to be in our cover picture on FB ! https://www.facebook.com/pages/The-Cake-Slice/295589893899896

  8. Wow! This cake looks amazing. I love honey. I can’t wait to try this delicious looking cake. Yum!

    • Anne Boeckl says:

      Jennie…thanks so much. I am dying to try your citrus scented cheese babka….a beautiful springtime dessert! : )

  9. Your cake is absolutely beautiful! And this is the perfect cake to experiment with different flavors of honey. I would have loved to try this with some orange blossom honey! :)

  10. Local honey can be wonderful stuff! We’re lucky – we have some excellent beekeepers in the area who produce excellent honey. Although when it comes to biscuits, I’m with you on the butter and jam. ;-) Anyway, excellent job on the cake – looks wonderful. Thanks so much.

    • Anne Boeckl says:

      Thanks John…and local honey is so good for you. You ARE lucky to have good beekeepers in your area! You are also lucky to have an Easter basket filled with those beautiful home made buttercream Easter eggs! Those are going into MY basket this year! Great recipe! : )

  11. Anne, your cake and photos are lovely! I love your descriptions of the cake and how it tasted…makes me want to make it again! :)

    • Anne Boeckl says:

      Thanks Joy…and I feel the same about your cake. So perfect and such a smart idea to create that honey caramel drizzle! Beautiful! : )

  12. P.S. Love the Bradbury quote!

  13. Hi, Anne! I think that there could easily be a market for a daily calendar with beautiful pictures of your sweet creations with those amazing quotes you find! :) I love honey and enjoy trying all different kinds. Local honey supposedly helps with seasonal allergies, too! This cake looks like the perfect treat to accompany a cup of tea (full of honey!). The wooden stand for your cake it so neat!

    • Anne Boeckl says:

      Hi Claire….and what a sweet thing to say! What a cool idea it would be for any blogger to pick out 12 of their favorite pics and make a calendar, though……you are on to something here! LOVED your shaved asparagus pizza….what a perfect and easy springtime dinner! : )

  14. That’s exactly what I said! I din’t realize Proctor and Gamble had a baking research department!
    Love your gorgeous pictures!!

  15. I’m not a big cake lover, but when I eat cake, this is the type of cake I love to eat! My mother made a lot of coffee cakes and I love the dense texture and the buttery sweetness. I bet this cake is divine with the local orange blossom honey! And because the honey is local, as you eat the cake, you are also improving your resistance to local allergies. I started using local honey in my tea YEARS ago when I was told this. Within weeks my allergies disappeared and haven’t return. I bet we’re going to see a lot more treats made with honey. :) Hope you’re having a great week!

    • Anne Boeckl says:

      Hi MJ….and yes….local honey is sooo good for you for that reason! I need to eat more! Lemons are good for you, too….and your meyer lemon sherbet looks so sensational. Your photography my dear….is just STUNNING! Thanks MJ! : )

  16. Your cake and setting looks beautiful. I agree, that crunchy topping and the honey glaze was was delicious.

    • Anne Boeckl says:

      Thanks so much! And yours as well! Love the honey dripping down the sides of your cake! Great touch! : )

  17. Ciao ! I love your cake: it’s gorgeous !

  18. This is exactly the kind of cake I like to bake and eat, of course. Honey is an amazing ingredient and the crumb of this cake looks perfect Anne! Just the thing for a tea or coffee. I´ve always been intrigued by this recipe, guess it´s time to finally make it!

    • Anne Boeckl says:

      Thanks Paula. I agree….just like your lovely raspberry almond cake….so simple in flavor and texture….but yours sure is stunning! : )

  19. Your cake looks wonderful and I love the way the almonds look on top.

    • Anne Boeckl says:

      Thanks Heather…and your cake looks wonderful, too! And that sprinkling of sugar instead of the almonds looks so pretty! : )

  20. I never liked honey until recently. But now…. I love it. I usually indulge in a fresh bowl of fruit with granola and honey on top – oh man! I’m thinking this cake would be dangerous to have sitting around. I love the vintageness of it. And that embroidered napkin in the pictures is sweet! Thanks for sharing Anne.

    • Anne Boeckl says:

      Thanks Eileen and I ‘m a new honey convert, too! And I could also be easily converted to your beautiful chocolate cream puffs! The perfect bite! : )

  21. Perfect timing– I just bought WAY too much honey at Costco this week for a recipe that needs a few Tablespoons– I’ll pin your recipe to make too. Looks great!

    • Anne Boeckl says:

      Thanks Holly! And I’ve bookmarked your recipe for your pretty, perfect crusty french baguettes! : )

  22. Love your cake, pictures and your post!!!

  23. Anne: The honey is dripping off the slivered almonds. ..YUM! I could almost taste the cake from reading your mouth-watering description. Your photos are fantastic…..I had to PIN! I especially love the nice touch of the tablecloth with the honey bees.

    • Anne Boeckl says:

      Thanks so much, Joan! And I’ve just checked out those fantastic cookies you made for your nephew! You are definitely the queen of royal icing….they are just beautiful! : )

  24. This sounds a lot like a cake my grandma used to make! Love it! I have to agree that most times, the “simple” cakes are some of the best!

    • Anne Boeckl says:

      Thanks Jessica….and I love your simple…lightened up recipe for deviled eggs….just in time for Easter! : )

  25. Wow, what a gorgeous cake! It looks so perfectly crumbly and moist. I’d love to try it, Anne. Thanks for sharing!

    • Anne Boeckl says:

      Thanks Georgia….it would make a great dessert after your GORGEOUS bbq ham and pineapple pizza! I can only imagine the sweet, smoky, salty, tangy flavors…..all in one bite! Nice! : )

  26. The honey cake with its lovely almond topping sounds wonderful.

  27. I also have that book…and there are so many wonderful recipes! I’m glad to see that you had such success with this particular one. It looks so good…especially with that crunchy topping. Thank you so much for sharing, my friend!

    • Anne Boeckl says:

      Thanks Monet….and I loved looking at all of the items in your minted baby inspiration board….such sweet things and you have so much to look forward to! Keeping my eye on you!
      : )

  28. Anne, I adore how vintage your honey bee cake looks :) It is so inviting! Psst, absolutely love how your pictures look too ;)

    • Anne Boeckl says:

      Thanks Grace and your cake turned out so lovely, too! I hope your family was happy to see you arrive with that beauty! So glad to be baking in this group together! : )

  29. Your honey cake does look delicious and I love that you are baking your way through Vintage Cakes, such a fun cookbook!

  30. It would be a real challenge to not pick off the almonds each time I passed by this cake. Also, I, like you, love baking cakes the most.

    • Anne Boeckl says:

      Sandra…it’s a good thing the honey keeps them sticking! I know what you mean, though. And you, my friend, bake the most beautiful cakes! : )

  31. Hi Anne, thank you so much for including my cake in your selection. You’ve made a beautiful cake, I’d be very happy having some. Honey is such an understated ingredient, isn’t it? I’ve recently started cutting down processed sugar in recipes and using more honey instead and it work wonderful, keeping baked goods moist much longer. Have a good coming weekend ;)

    • Anne Boeckl says:

      Hi Ms.G….and so happy to point everyone to your beautiful honey cake! Honey is so under rated and I’m looking forward to using it more as I bake! Cheers! : )

  32. You are so right about fresh local honey – just so tasty!
    I love your wood round cake stand – so perfect for such a homey cake.

    :)
    Holly

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