I made this cake for Easter last week (along with my chocolate covered Easter Oreos) and it is a good choice to bring to the party over at The Novice Gardener’s Fiesta Friday #13 today. This cake is also perfect to represent the onset of my gardening season of which some bees will play a big part.
The big bumble bees are the first ones to arrive from their hibernation as the queens are slowly flying among the early bulbs and flowers searching for nectar and pollen to feed their new brood. Then come the honey bees who love my many lavender plants among other flowering plants in my herb garden. Sure wish I had a good picture like Nancy over at feasting with friends or Patty at pattynguyen, who took beautiful pictures of some big bumble bees – maybe this year! So, I think this cake is quite appropriate for any special occasion! This recipe is adapted by bakepedia.com via fancyflours.com and the beehive cake pan is from Nordicware.
I always have to taste the batter when I make something like this and right away I knew it was going to be good. After looking at the ingredients I thought it might be too sweet but the flavors blend together so well. Hey, it is kind of healthy as black tea is one of the ingredients.
I used this pan before to make a cake for one of my sister’s birthdays. Not a typical birthday cake that I usually try to make but noone was disappointed. See Lemon Beehive Cake – a Williams Sonoma recipe which is delicious too – just decide whether you prefer an orange or lemon flavored cake. Serve with some ice cream or maybe some freshly whipped cream. It is also very good toasted the next morning for breakfast, if there is any left!
Honey Marmalade Beehive Cake
- 3 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. allspice
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 cup vegetable oil or you can use canola
- 1 cup honey – I used clover honey or you can use an orange honey but I felt the orange honey might make it too “orangey”
- 1 cup orange marmalade
- 2/3 cup sugar
- 4 large eggs at room temperature
- 3/4 cup strong brewed black tea, cooled (I used two Earl Grey tea bags)
- 1 tbsp. vanilla
Position rack in lower third of oven and preheat to 350°F. Coat the insides of the pan with a pastry brush very thoroughly with a vegetable shortening. Lightly coat with flour and tap out any access. Be sure to coat the entire pan so the details in the cake come out good.
Place flour, baking powder, baking soda, salt and spices in a large mixing bowl and whisk to combine.
In another bowl, whisk together the oil, honey and marmalade. Whisk in sugar, then add eggs one at a time until each one is blended in. Next add the black tea and vanilla. Add this wet mixture to the dry by folding all of the ingredients with a large spatula just until combined.
Pour the batter into a prepared pan and bake for 50 to 60 minutes. In my oven it took 60 minutes, just test with a toothpick after 50 minutes and then cook longer if needed. Cool for 10 minutes on a rack before turning out to cool completely.
- 6 tbsp. unsalted butter, softened
- 1-1/2 cups confectioners’ sugar, sifted – be sure to sift it so you have a smooth filling
- 1 to 2 tbsp. orange juice – I only used 1 tbsp.
Beat butter in a medium size bowl with an electric mixer on medium-high until creamy, about 2 minutes. Add half the sugar gradually, beating until light and fluffy for 3 minutes. Scrape down the bowl every now and then. Add remaining sugar and enough orange juice to create a rather thick, but spreadable filling.
- 1-1/2 cups confectioners’ sugar, sifted
- 1 tbsp. honey (here again you can use clover or an orange honey)
- 1 to 3 tbsp. whole milk – I used skim as that was all I had – next time I will use 2%
Whisk the sugar, honey and half of the milk together in a medium bowl. Just use only the amount of milk you need, I used 2 tbsp. You want the glaze to be thick but thin enough so it will run down the cake like in my pictures.
Trim the cake halves if necessary; I needed to do this especially since I wanted to taste it! If the two halves do not fit perfectly, just add more filling to make up for any gaps. Spread the filling on one half and press the other half against it firmly. Place the cake on your presentation plate. Drizzle the honey glaze over the seams and pour a puddle on top of the cake so it will drip down. I have these cute sugar bees that I added for a special touch.
Recipe by cookingwithauntjuju.com