Beehive Honey Bundt Cake Recipes

BEEHIVE HONEY CAKE

Steps:

• To make the cake: Sift flour and salt together into a large bowl.
• Make a well in the center of the flour.
• Add yeast and sugar to the well.
• Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast.
• Gradually whisk or beat in flour until well is blended.
• Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky.
• Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic.
• Cover dough with a towel or plastic wrap and let dough rise until doubled.
• Punch dough down.
• Roll or pat dough into 9 inch, greased pan.
• Prick dough all over with a fork.
• Spread cooled honey almond praline over dough.
• Let cake rest and double in height approximately, 45 to 60 minutes.
• While cake is rising, preheat oven to 350°F.
• Bake until golden approximately 20 to 25 minutes.
• While the cake is rising, make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients are well blended.
• Remove from the heat and stir in the almonds.
• Let this mixture cool.
• To make the custard filling: First, place the sugar and cornstarch in a small to medium pan.
• In a bowl, mix the egg yolks and milk together.
• Whisk them into the sugar and starch mixture in the pan.
• Cook this over low heat and gradually increase to a medium heat bringing the mixture to a slow boil.
• Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
• Soak the gelatin in a 1/4 cup of warm water for 5 minutes.
• Add gelatin mixture to hot custard and whisk.
• Set aside to cool in a clean bowl.
• Cover with plastic to prevent mixture from forming skin and refrigerate until cool.
• Whisk cooled custard until creamy.
• Whip cream, sugar, and vanilla to medium peaks.
• Fold whipped cream gradually into cooled, whipped custard.
• Refrigerate until ready to fill split cake layers.
• To assemble the cake: Cut cooled cake in half to make 2 layers.
• Drizzle 1/3 jar caramel over bottom layer.
• Top with the custard mixture.
• Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.

BEEHIVE CAKE

Steps:

• To make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients marry. Remove from the heat and stir in the almonds. Let this mixture cool.
• To make the custard filling: First place the sugar and cornstarch in a small to medium pan. In a bowl, mix the egg yolks and milk together. Whisk them into the sugar and starch mixture in the pan. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a boil. The mixture will bubble slowly. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
• Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add gelatin mixture to hot custard and whisk. Set aside to cool in a clean bowl. Cover with plastic to keep mixture from crusting and refrigerate until cool.
• After mixture has cooled, whip cream, sugar, and vanilla to medium peaks. Fold whipped cream into cooled custard. Make sure to whisk custard to creamy stage before gradually folding in whipping cream. Refrigerate until ready to fill split cake layers.
• To make the cake: Sift flour and salt together into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well. Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast. Gradually whisk or beat in flour until well is blended. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Cover dough with a towel or plastic wrap and let dough rest approximately 1/2 hour to 45 minutes.
• Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick dough all over with a fork. Spread cooled honey almond praline over dough. Let cake rest and double in height approximately, 45 to 60 minutes. Preheat oven to 350 degrees F.
• Bake until golden approximately 20 to 25 minutes.
• To assemble the cake: Cut cooled cake in half to make 2 layers. Drizzle 1/3 jar caramel over bottom layer. Top with the custard mixture. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
• This recipe can be doubled and made into a half sheet cake the size of a jellyroll pan, this is wonderful to serve for breakfast gatherings, this cake will not be too sweet. If baking in half sheet, use a piece of cardboard to lift off top half of cake, you can use a flattened paper plate on round cake layers.

HONEY-LEMON BEEHIVE CAKE

Steps:

• Heat oven to 350°F. Grease and flour 2 (8-inch) round pans and 1 ovenproof glass bowl (8 inches across top). In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 2 cups butter with electric mixer on medium speed until creamy. Beat in 4 cups powdered sugar until blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon peel, lemon juice and zucchini. Spoon into pans.
• Bake round cake pans 38 to 42 minutes or until a toothpick inserted in center comes out clean. Bake bowl cake 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pans and bowl 10 minutes; remove from pans and bowls to cooling racks. Cool completely, about 2 hours.
• In large bowl, beat 2 cups butter on medium speed until creamy. Beat in 8 cups powdered sugar on low speed, 1 cup at a time, until creamy. Beat in honey and cream until creamy. Add yellow food color until desired shade.
• Place 1 cake layer, top side up, on cake plate. Spread 1/2 cup of the frosting over top. Top with second layer, top side down. Spread 1/2 cup of the frosting over the second layer. Top with bowl-shaped cake, round side up. Thinly frost side and top of cake with additional frosting to seal in crumbs. Fill decorating bag fitted with 5/8-inch tube tip with remaining frosting. Pipe frosting in stripes around cake.
• To make edible bees, in small microwavable bowl, melt candy melts on high for 45 seconds, stirring every 15 seconds or until melted. Transfer to resealable food-storage plastic bag. Cut a tiny corner off bag. Drizzle chewy chocolate candies with the melted yellow candy to make stripes. Tip chewy chocolate candies upright on one short end. Squeeze a small amount of yellow candy on the end of the chewy chocolate candy, and top with a yellow chocolate covered candy for the bee's head. Let set 3 to 4 minutes. With the remaining melted yellow candy, attach 2 almond slices on both sides of the chewy chocolate candies, making the wings. Repeat with remaining almonds. Garnish cake with edible bees.

BEEHIVE CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs, honey and oil on low speed for 30 seconds. Beat on medium for two minutes. Grease and flour a 6-oz. and a 10-oz. custard cup and a 1-1/2-qt. round baking dish., Pour 1/3 cup batter into the 6-oz. cup, 1 cup batter into the 10-oz. cup and the remaining batter into the baking dish., Bake the small cake at 350° for 30-35 minutes, the medium cake for 40-45 minutes and the large cake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from dishes to wire racks to cool completely., In a large bowl, beat frosting and food coloring until smooth. Place large cake on a serving plate; spread with frosting. Top with medium cake; frost. Top with small cake; frost top and sides of entire cake. , Using a wooden spoon and beginning at bottom of cake, make circles in frosting around cake to form the beehive. Position chocolate wafer at the base for the entrance.

THE BEST HONEY BUNDT CAKE

Steps:

• Set oven to 325 degrees.
• Set oven rack to middle position.
• Grease a Bundt pan.
• In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
• In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly.
• In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
• Beat in oil and vanilla or brandy (if using).
• Beat in sugar 2 tablespoons at a time until well blended.
• Alternately fold in flour and honey mixture (batter will be fairly thin).
• Add/fold in raisins.
• Pour batter into prepared Bundt pan.
• Bake in center oven for 60-70 mins, or until cake tests done.
• To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.

APPLE HONEY BUNDT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
• In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
• Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.