The Honey Bee Cake and Connectedness
Honey Bee Cake
To Honor Our Pollinators
Did anyone celebrate Earth Day? One thing Earth Day means to me is protecting our pollinators. Bees are crucial to our ecosystem and need our protection. Aside from that—I just love raw, local honey! I made the Honey Bee Cake in honor of Earth Day and our buzzing friends.
I was out of town for “real-life work” during the week of Earth Day this year, so I made it a little late. Better late than never, and it was worth the wait.
As noted by Julie Richardson, the author of Vintage Cakes, the “folksy” name of this cake is discordant with its actual origin. The recipe came from the Proctor & Gamble Baking Research Department around 1954.
Simplicity for the Win
This was an easy, breezy cake to whip up. I appreciate a low effort-to-reward ratio, and simplicity is what I needed this week.
The ingredients were pantry staples, and buttermilk in the mix promises a delightful cake. The dirty dishes were minimal, and one cake pan did the job. Baking the cake in a springform pan meant that even popping the cake out at the end was a snap.
The Special Element is in the Title
Honey—lots of honey. I used local, raw honey, of course, because it’s the best, and it supports a local vendor with pollinators in our backyard. The author noted using flavored honey, and I’m intrigued by that suggestion, but for now, I used plain clover honey.
If you love a brown sugar and butter glaze, let me tell you—magic ensues when you add honey. The glaze melts into a golden delight.
The Sweet Spot
A second round in the oven after glazing created a caramelized almond topping that was at the “sweet spot” between chewy and crunchy. Imagine the glazed nuts that infuse an intoxicating aroma into entertainment venues. You know what I’m talking about—when you’re walking down the concourse at a game or concert, and you catch a whiff of those sweet, toasty nuts served in a cone. It’s that—but on a tender honey-buttermilk cake.
The recipe allowed for any kind of toasted nut to adorn the top. I chose sliced almonds as shown in the book photo. Since this cake scored a spot on the short list, I plan to test it out with other varieties in the future, despite my firm belief in “if it ain’t broke, don’t fix it.”
Bees and Humans—We’re All Connected: The Transcend Moment
This happy honey cake brought to mind a very sweet friend—one of those people who just makes you smile. It seemed like an appropriate cake to share with her, not only as a nice gesture, but also as a thank you. This friend was the first person to call me an author, and she’s been essential to bringing forth my first (almost) published book. I used her book, The Legacy Press Guide to Self-Publishing Like the Pros (Robin Grunder) as a guide, and what a blessing to be able to text her with every question I had Sharing some honey cake was a small way to say thank you.
This collaboration reminded me how, like bees, humans are all interconnected. Every drop of sticky, sweet honey represents the collaboration of several bees, many flowers, and work. One bee can’t do it alone, just as one human can’t do life (or publish a book) alone.
Without bees, there is not only no more honey cake, but no more cake of any kind, nuts, or nourishment. Without other people’s support, we can’t survive. In either case—no more joy and sweetness.
The point is: we each have a role in this world and impact others whether we see it or not. Let’s work together like the bees, and live a sweet life.
Author’s Note:
If you, too, aspire to write a book, check out Robin’s guide: