Cake 1: 

Basic Honey Cake

3 eggs

1 cup sugar

½ cup oil

2 teaspoons vanilla

1 ½ cup honey

1 cup warm coffee

2 teaspoons baking powder

2 ¾ cups flour

½ teaspoon allspice


Mix together first 5 ingredients.  Mix dry ingredients together.  Mix the dry ingredients and the coffee into the batter - alternating -  starting and ending with the dry ingredients.


55 Minutes in a Tube pan


Cake 2: 

Honey Cake with Caramelized Apples

Busy in Brooklyn

adapted from a recipe by Mrs. Dina Lili Sziewicz of Melbourne, Australia

4 eggs

2 c sugar

1 c canola oil

2 c honey

2 c self rising flour (see tip)

2 c regular flour

2 tbsp cocoa

1 tsp cinnamon

1 tsp baking soda

2 c boiling water

Optional:  Caramelized Apples


Preheat oven to 350. Beat eggs and sugar until creamy. Add oil and honey and beat until incorporated. In a separate bowl, mix flours, cocoa, cinnamon and baking soda. Add wet ingredients and mix well. Pour boiling water into the batter and mix by hand. Pour into greased round pans (see note) and bake for about 50 minutes or until toothpick inserted comes out clean.

TIP: If you don’t have self rising flour, add 2 tsp salt + 3 tsp baking powder to a measuring cup, and add flour until you measure 2 cups.

NOTE: I prefer to bake this cake in round pans, it makes for a prettier presentation when topped with caramelized apples. Place 3 round pans on a cookie sheet in case some of the batter spills over. Burnt honey cake on the bottom of your oven is not pretty and smells awful :) If 3 cakes is too much for you, bring one as a hostess gift, or just halve the recipe.

PLAN AHEAD: This recipe freezes really well without the apples. Wrap well with 2 layers of saran wrap.

VARIATION: Try placing your honey caramelized apples on the bottom of the cake (this works great in a bundt) for a sunken apple and honey cake.

Cake 3: 

Very Fluffy Honey Cake

12 eggs separated

1 cup sugar


1 cup sugar

1 ⅓ cup honey

¾ cup oil

Juice of 1 lemon (3 tablespoons bottled)

1 teaspoon cinnamon

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

  1. Beat egg whites until stiff.  Gradually add 1 cup sugar, beating until stiff peaks form. Set aside.

  2. Beat yolks with 1 cup sugar until lemon colored.  Add honey, oil, juice and cinnamon.

  3. Sift flour, baking powder and baking soda.

  4. Gently combine egg whites, yolks and flour until well blended and there are no lumps.

(I did not do steps 3 and 4.  Instead I added everything to the yolk, honey mixture. Then I folded the whites into the rest of the batter. )

Turn into a paper lined 10 X 15 inch pan.  

Bake at 400° for 15 minutes.

Reduce temperature to 325° and bake for an additional hour.

Cake 4:

Honey Whiskey Bundt Cake with Honey Whiskey Butter Glaze

Dessert Prep time: 30 mins / Cook time: 40 mins / Total time: 1 hour 10 mins

Author: Jamie Schler

A Bundt cake suffused with the earthy heat of whiskey paired with the sweetness of honey. A moist, dense yet delicate cake topped with pecans, buttery with a hint of whiskey, made for something so good, special indeed, worthy of a celebration. Honey with the addition of butter and a pinch of salt gives the syrup the splendid taste of a salted butter caramel or buttery caramel candies with the added kick of the whiskey.

Makes one 8 ½ inch (21 ½ cm) Bundt cake.


For the cake:

  • ¾ cup (150 g) sugar

  • 6 Tbs (85 g) unsalted butter at room temperature, plus more for buttering pan

  • 2 large eggs

  • 2 cups less 1 Tbs (250 g) flour

  • 1 ½ tsps baking powder (by error I also added ½ tsp baking soda and it was fine)

  • ½ tsp salt

  • ¼ cup (60 ml) good quality liquid/runny honey

  • ⅔ cup (155 ml) milk at room temperature

  • ⅓ cup (80 ml) whiskey, bourbon or amber rum

  • ¾ cup (about 90 g) chopped pecans (I used about ½ cup or less than 50 g)

For the syrup/glaze:

  • ¼ cup (60 g) unsalted butter

  • 2 Tbs water

  • ¼ cup (60 ml) good quality liquid/runny honey

  • ¼ cup (50 g) sugar

  • ¼ cup (60 ml) whiskey, bourbon or amber rum

  • ¼ tsp salt Instructions

1. Preheat the oven to 350°F (180°C).

2. Using a pastry brush, generously “paint” the inside of an 8 ½ inch (21 ½ cm) Bundt pan with softened butter.

3. Sprinkle the pecans into the bottom of the buttered Bundt pan.

4. Combine the flour, baking powder and salt in a mixing bowl and set aside.

5. Combine the milk, bourbon and honey for the batter in a measuring cup and set aside.

6. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

7. Add in the eggs, one at a time, beating well after each addition.

8. Add half of the flour mixture and half of the liquid mixture and beat well. Add the remaining flour and liquid mixture and beat well again.

9. Gently scoop or spoon the batter into your prepared pan, on top of the pecans. Bake for 30-40 minutes or until a toothpick comes out clean.

10. Remove from the oven and allow to cool for 10 minutes before turning the Bundt cake out of the pan and immediately turning right side up (nut side up). Cool on a wire rack while you make the syrup glaze.

11. Put all the ingredients for the syrup in a small pot over a low flame and heat it until boiling. Allow to boil for a few minutes, until it reduces slightly. Turn off the heat and allow to cool until just warm.

12. Put the still-warm Bundt cake either on a rack or a piece of parchment or foil in a pan or plate with sides to catch the glaze that doesn’t soak in immediately. Drizzle or liberally brush the syrupy glaze, at little at a time, over all of the cake. Continued to brush the syrupy glaze on the cake - on top, on the sides and inside the center hole, over a period of an hour or so, allowing the glaze to soak into and imbibe the cake gradually; pouring it on all at once and too much will run off.

13. Slice and serve warm or at room temperature.


Cake 5: 

 Duncan Hines Honey Cake


1 box Duncan Hines Spice Cake

1-cup honey


prepare cake mix according to directions

using 1 cup water instead of 1

add 1 cup honey

bake according to directions