Honey Bee Cake

I have this amazing cookbook about old-fashioned cakes:  Julie Richardson’s Vintage Cakes. It feels like recipes my grandmother would have collected from her grandmother, and passed down through several generations.


honey bee cake


Just the names of the recipes make you salivate: Mississippi-Mud Cupcakes, Maple Pecan Chiffon Cake with Brown Butter Icing, Old Vermont Burnt Sugar Cake with Maple Cream Cheese Frosting… I mean, seriously, best names ever.

Today is my daughter’s first birthday, and like last year, she made me get out of bed early (5:45 AM early). On May 9th of last year, I left for the clinic at 6 AM and she was born 4 and ½ hours later, a little bundle of gooey, screaming joy.

I sang her Happy Birthday this morning and she clapped and bounced around, delighted that I seemed to be in such a good mood considering the sun was barely peeking over the horizon. How can you not be in a good mood when you see this little person smile at you and smack her lips to create a sound that sounds awfully close to MmaMma?




This cake is not her official birthday cake (I’m keeping that one for Saturday afternoon – Gabrielle’s hosting her first party), but it’s as sweet as her, so I thought it fitting to bake it on her birthday.


Serves 8-10


Honey Cake

2 ¼ cups flour (I mixed spelt and all-purpose)

2 tsp baking powder

1 tsp fleur de sel or fine sea salt

1 tbsp vanilla extract

¾ cup (175 g) butter, at room temperature

½ cup brown sugar

1/3 cup honey

2 eggs

1 egg yolk

¾ cup milk

  1. Preheat the oven to 350 F or 180 C and coat a medium to large spring-form tin with a little bit of non-stick spray or canola oil.
  2. In a stand mixer, whisk the butter, honey, sugar, vanilla, and salt until light and fluffy.
  3. Add the eggs and the yolk and beat just until incorporated.
  4. Whisk in the baking powder, then ½ of the flour. Add the milk, scraping down the sides of the bowl. Add the rest of the flour, and beat until just combined.
  5. Pour into your prepared tin and bake until golden brown and puffed up (40-45 minutes).
  6. Prepare the glaze 20 minutes into your baking time.




Honey Glaze

½ cup honey

¼ cup brown sugar

¼ cup (60 g) butter

¼ tsp fleur de sel or fine sea salt

1/3 cup slivered almonds

  1. In a small frying pan, or in your still warm oven, toast the slivered almonds until fragrant and lightly browned (approx. 5-6 minutes). Let them cool while you make the glaze.
  2. In a small saucepan, bring the honey, sugar and butter to a simmer and stir with a spatula until the butter has melted and the sugar has liquefied.
  3. Turn off the heat but leave it over the burner so that the mixture stays warm. If it cools down, it will stiffen into caramel. You can always reheat it in case it’s not pouring consistency.
  4. Set your baked cake on a wire rack and poke holes into it with a knife or a wooden.
  5. Pour the honey glaze over the top, then sprinkle the cake with the toasted almonds.





  1. Looks absolutely delicious!!!!

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