Orange Honey Cake: A Citrus Treat for Spring

An Orange Honey Cake is a deliciously subtle springtime staple! Flavored with honey, orange, and spices, it’s a simple but delectable treat that perfectly complements a cup of tea or coffee. It’s moist, perfectly sweet, nicely spiced, and the best part: it’s so easy.

Honey and orange both scream Spring and adding a few flowers into the mix really livens things up as well — as undemanding as this recipe is, it’s so easy and fun to add things to it to make it feel like a celebration.

  • 1 cup raw organic honey
  • ¼ cup orange juice
  • 2 large eggs
  • 1 tablespoon orange zest
  • 1 ½ cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 2 tablespoons melted butter
  • confectioner’s sugar and flowers for garnish (optional – but pretty!)

  • Preheat oven to 350°. Grease an 8″ round cake pan.
  • Sift together flour, baking soda, and baking powder in a mixing bowl.
  • In an electric mixer or separate bowl, beat honey, eggs, butter, and orange juice until well incorporated.
  • Gradually add in the dry ingredients and blend until just incorporated, being careful not to over-mix.
  • Pour batter into prepared pan and bake for 30 minutes, or until the cake is set and a toothpick comes out clean. Let cake cool in the pan for about 10 minutes until setting it free and leaving it on a wire rack to cool completely.
  • Garnish with confectioner’s sugar and a few fresh flowers if desired before serving, and enjoy!

This is a cake that gets even better after it sits awhile, so don’t worry about having to eat it all the same day! I find the cloves and ginger really complement the brightness of the orange flavor mixed with the warmth of the honey… if you’re a fan of no-fuss and relatively basic treats, give this a try! I hope you enjoy it.

Hopefully everybody had a lovely & peaceful Easter weekend. Celebrate your next spring event with this deliciously simple honey cake and let me know what you think in the comments! 🙂

Chocolate Macaroon Cake

Low and behold, my father’s most-requested birthday cake! This cake is like a candy bar: chocolatey on the outside with a gooey & moist coconut center. We always bake this cake using the classic 10″ tube pan, but I think any kind of pan would do — I’ve seen it done bundt-style as well as a  normal layered cake. Go with what you’re most comfortable with! This recipe was originally known in my house as the “8-bowl-recipe” because the original was absolutely insane.  Luckily, we’ve made a few changes and shortcuts here and there so that the baking process is seamless and the cake is just as delicious as it always was 🙂

For the cake:

  • 6 squares baking chocolate
  •  ¾ cup (1 ½  sticks) unsalted butter
  • 1 ½ cups sugar
  • 3 eggs
  • 2 tsp vanilla
  • 2 ½ cups flour, divided
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups pre-made coffee (you can also use water, but coffee adds a nice depth to the chocolate)

For the coconut meringue:

  • 2 egg whites
  • 1 tsp vanilla
  • ½ cup sugar
  • 2 cups (1 7-oz package) fine-grated coconut

For the frosting:

  • 1 cup melted Nestle’s semi sweet chocolate morsels
  • 2 tablespoons butter
  • 1 egg yolk
  • 1 ½ cups sifted powdered sugar
  • ¼ cup half-and-half

  1. Preheat oven to 350° and grease/flour your cake pan.
  2. In a saucepan, melt butter and chocolate. Turn off the heat once fully melted and stir in the sugar.
  3. In a separate bowl, add the flour, baking soda, and salt together.
  4. Transfer chocolate mixture into an electric mixer and beat the eggs in one at a time.
  5. Add the vanilla
  6. Stir in the flour, baking soda, and salt while beating the coffee in alternatively until well blended. Set aside.
  7. To make the meringue, begin beating the egg whites and sugar in an electric mixture on high speed. Once it becomes soft and marshmallowy, fold in the coconut.
  8. Turn  about a third of the chocolate batter into your greased pan. Pour ½ of the coconut meringue on top then cover with ½ of the remaining chocolate batter. Top with remaining coconut, then remaining chocolate batter.
  9. Bake for 55-65 minutes or until toothpick test runs clean. Cool ten minutes in the pan, then remove the cake and cool completely on a wire rack.
  10. Once cooled, beat the frosting ingredients together until of spreading consistency. Frost & enjoy!