So, Honey Cake, you say. If you have snooped through my cabinets you might have counted a few bottles of honey. Ok, I’ll be honest…there are currently 13 in the cabinets. And 6 on the counter. And 2 in the pantry. I maybe have a small honey fixation.
The recipe below comes from The Bunny’s grandma, Edyth. I have adjusted it so that it works better than the original, but the cake has a mind of its own. This is probably the only recipe that I will put up that might work, instead of drop dead delicious. The first year I made it, the cake was beautiful. Year 2 was horrendous. Year 3 it decided to take up permanent residence in the pan. Year 4 was ok. Year 5 was bizarrely chewy. Year 6 the cake threw a knife at me. Seriously. Bake it, make it your own, and try it with the whiskey marmalade sauce that I add on the side. Everything is better with booze!
- 6 large eggs, separated
- 3/4 cup sugar
- 1 cup honey
- 2 tsp orange juice
- 1 tsp baking soda
- zest of 1 orange, finely grated
- pinch salt
- 2 cups all purpose flour
- Heat the oven to 325*. Grease a Bundt or Angel Food Cake Pan and place the pan on a sheet tray to catch any drips.
- In a stand mixer or with a hand mixer, combine the sugar with the egg yolks and beat until thick and light yellow. Add the honey and mix well, then add the orange juice, baking soda, zest and a pinch of salt.
- In a separate bowl of the mixer, beat the egg whites until soft peaks form.
- Sift the flour on the beaten egg yolks, and mix in by hand with a rubber spatula. Add 1/3 of the whites to lighten, and fold the whites into the yolk mixture. When it is fully incorporated, fold in the rest of the egg whites.
- Pour the batter into the prepared pan and bake for about 45 minutes at 325* The top of the cake should spring back lightly when pushed. Let the cake cool in the pan, on a rack for 15 minutes before turning out.