Vintage Cakes: Honeybee Cake


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.






    • 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! : )

    • Anne Boeckl says

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

    • 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! : )

  1. says

    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! : )

    • Anne Boeckl says

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

  2. says

    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! : )

    • 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! : )

  3. says

    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! : )

  4. says

    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! : )

    • Anne Boeckl says

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

  5. says

    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! : )

    • Anne Boeckl says

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

  6. says

    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! : )

  7. says

    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! : )

  8. says

    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! : )

    • Anne Boeckl says

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

    • 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! : )

  9. says

    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!
      : )

    • 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! : )

  10. says

    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! : )

  11. says

    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! : )

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge