Babby Rosie's Honey Cake

My grandmother used to come to us every year with this honey cake. She baked it in a sheet pan, lined with a brown paper bag. I've kept the recipe and make it every year. I've added the bees for a special yom tov effect!



  • 1 whole seedless orange, cut in chunks (do not peel)
  • 6 eggs
  • 1 cup (+2 Tbsp) sugar
  • 1/2 cup oil
  • 1 1/2 cups honey
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 cup strong coffee (or 1 1/2 tablespoons instant coffee dissolved in 3/4 cup boiling water)

Honey Icing

  • 1 1/2 cups icing sugar
  • 1 tablespoon honey
  • 1-3 tablespoons soymilk


  • Use ready-made (sold at Kitchen Art)


  1. Preheat oven to 350°F. Grease and flour a large bundt pan or tube pan or coat with baking spray.
  2. Place orange in a food processor fitted with the steel blade. Pulse with quick on/offs until finely minced. Set aside.
  3. Using an electric mixer, beat eggs with sugar until light, about 3 to 4 minutes. Add remaining ingredients except for orange and mix until combined. Add orange to batter and mix until combined.
  4. Fill the pans with batter.
  5. Bake for 1 hour and 5 minutes. (When you insert a cake tester, it will come out without any batter clinging to it.)
  6. Cool for 15 minutes in pan, then invert onto cooling rack, and cool completely.
  7. Place cake on serving plate. Spoon honey icing over cake. Decorate with honeybees.
  8. This recipe can also be made in mini loaf pans. Yields approximately 24-30 mini loaves.