“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
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?
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!
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!
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!
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.
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.