Bee Sweet Honey Cake

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Cake and cocktails go hand in hand just as nature intended. And honey and limes? They do, too!

I believe I’ve professed my love of honey before. Honey is so complex; it can be floral, fruity, smoky, woody, spicy, nutty or earthy. It truly depends on where your honey was harvested. For this recipe, I recommend being super choosy about your honey since the honey is the star of this bake.

Clover honey is one of the most highly recognized and typically found on grocery shelves, but if you’re lucky enough to have access to locally-sourced honey, go for it! The flavors are generally bolder and even more complex than its grocery store cousins.

The flavor profile of this cake was inspired Honee Bee Home’s Bee Sweet cocktail. It’s delicious. In her cocktail, the crisp brightness of the lime is tamed by the sweet florally honey. And the rum ups the ante by adding a bit more depth to the honey flavor.

My Bee Sweet Honey Cake is the cake manifestation of her cocktail and combines fresh lime, honey, and a splash of rum. Though you can use a normal 9-inch cake pan for this recipe, I found these cute Honeycomb Cake Molds that were perfect for the occasion!

useful tools for making Bee sweet honey cake

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Yield: 19

Author: Sweet Tea & Fried Pies

Bee Sweet Honey Cake

The flavor profile of this cake was inspired Honee Bee Home’s Bee Sweet cocktail. It’s delicious. And like her cocktail, the crisp brightness of the lime in this cake is tamed by the sweet florally honey. The rum is ups the ante by adding a bit more depth to the honey flavor.

Prep time: 10 MCook time: 45 MTotal time: 55 M

Ingredients:

1¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
½ cup honey
¾ cup granulated sugar
¼ cup light brown sugar
2 large eggs
½ teaspoon vanilla extract
½ cup black tea
¼ cup lime juice
4 tablespoons dark rum
Zest of 2 limes

Instructions:

Preheat oven to 350°F. Generously grease one 9-inch cake pan or one silicon honeycomb cake mold with non-stick cooking spray.
In the bowl of a standing mixer with the whisk attachment, combine the flour, baking powder, baking soda, and salt until fully incorporated and lump free.
Make a well in the center of the flour mixture with the back of a large spoon, and then add the oil, honey, sugars, eggs, vanilla, tea, lime juice, rum and lime zest.
Using the paddle attachment, mix together until thick, well blended and smooth.
Place cake pan or mold on a cookie sheet and spoon the batter into the prepared pan.
Bake cakes for 35-45 minutes until a tester comes out clean. Let cake cool 15 minutes before inverting onto a wire rack to cool completely.

Calories

175.60

Fat (grams)

6.37

Sat. Fat (grams)

0.61

Carbs (grams)

27.50

Fiber (grams)

0.54

Net carbs

26.96

Sugar (grams)

17.77

Protein (grams)

1.94

Sodium (milligrams)

82.83

Cholesterol (grams)

19.58

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