I decided to make the cake in a springform pan for ease of serving. The recipe calls for a standard cake pan that you have to do a double turn to get the cake onto a serving platter. The springform just sounded so much easier to me.
In my book honey = sticky so I buttered the pan all over just to play it safe.
Nothing fancy on the making of this cake. Cream together the butter, sugar, honey then add the eggs and vanilla.
Spread the batter into your prepared pan. Tap it flatly on the counter a couple of times to release any large air pockets.
While the cake is baking you want to make your honey glaze. I found that making it too soon meant I turned it off and the butter separated a bit as it cooled. When it came time to pour onto the cake I had to reheat the mixture. Next time I would wait until the cake was almost ready to make the glaze.
Once the cake is just shy of being done pull it out of the oven. Poke holes all over with a skewer, pour half of the honey glaze over the top. Do this slowly so that you don't end up with puddles on the edges. Distribute your nuts all over the top and pour the rest of the glaze onto the nuts. The recipe called for a heaping 1/2 cup but I used closer to a cup of nuts.
Put the cake back into the oven for about 5 more minutes. Cool for about an hour... this cake is served best slightly warm.
The Honey Bee Cake recipe can be found in the cookbook Vintage Cakes.
The group really liked this cake. I was told that it had a comfy 'old fashion' taste. ;)
I will enjoy trying this with different nuts and honey flavors.
Happy Birthday Aunt Lynn!
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