Yum! I found this recipe on pinterest and was mesmerized by the photo! Mine didn’t turn out with quite so many “tunnels” but hey, it was my first try and I adapted the recipe a bit to fit what was in my kitchen! Next time I’ll follow exactly and post the results!
So, the funny thing about this honeycomb cake, is that there is no honey in it! The caramelized sugar flavors it to taste like honey, and the baking soda creates the little “tunnels” as it bakes, resembling the honeycomb. The whole time I was making it, I thought, “This is not turning out right!” I never thought the sugar was going to melt back down, and the batter was extremely liquidy and didn’t look like it’s gonna set up at all. Not to mention there is 2 cups of water in the recipe! My advise is: read the recipe all the way through before starting, and expect it to not look like a normal cake mix! Take a deep breath, and bake this thing!
2 cups water
1/2 can condensed milk
12 tbsp softened
1 tsp vanilla
2 cups flour
4 tsp baking soda
Heat the sugar in a skillet over medium to medium high heat. Stir so that it doesn’t burn, but melts and caramelizes nicely. Once you reach a nice honey color and all the sugar is dissolved, slowly pour in the 2 cups of water. The sugar is going to kind of “cease” up and look like hard candy. This is normal, even though you may think, at this point, that you’ve messed it up. Give it a second, while stirring and the hard pieces will melt back together and you’ll be left with a nice golden brown liquid.
Set this aside to cool. Heat the oven to 350 degrees. Sift the flour and baking soda together. In a mixing bowl, combine the butter and condensed milk till smooth. Add one egg at a time while continuing to mix, till all 8 eggs are incorporated. Then add vanilla. Fold this mixture into the sifted flour. Then combine the sugar/water mixture. Pour into a springform pan that has been greased well and lined. Bake for about 45 minutes and a skewer inserted in the middle comes out clean. Cool the cake, completely, on a wire rack. Slice and serve! You could drizzle orange blossom syrup over this cake and it would just take it over the top!