© 2012 . All rights reserved. Cake

Honeycomb Cake

 Pooh always liked a little something at eleven o’clock in the morning, and he was very glad to see Rabbit getting out the plates and mugs; and when Rabbit said

“Honey or condensed milk with your bread?”

he was so excited that he said,


and then, so as not to seem greedy, he added,

“but don’t bother about the bread please.”

 Pooh’s fondness for honey prompted me to undertake an internet search recently for “honey”.  I was actually looking for images of honey in the comb, but found a recipe  for this strange looking stuff instead:

Texture of Honeycomb Cake

 Pooh would have been disappointed that this “Honeycomb Cake” did not actually contain any honey at all, but condensed milk, his second favorite “little something,” was one of the ingredients in this interesting recipe. 

 Condensed Milk

 As you have probably deduced by now, the name “Honeycomb Cake” refers to the texture of the finished product, not the ingredients in the recipe.  Depending on how you slice it you might prefer its other name, “Ant’s Nest Cake”.    Not a particularly appetizing title, but an apt description for the appearance of the tunnels that bake into this cake.  I found several versions of the recipe, but I adapted the one found here.

Honeycomb CakeI think that the unique texture is largely due to the SIX EGGS in the recipe. 

I like the symmetry of those yolks in the bowl:)

six eggs

Here is the complete list of ingredients.


2 cups sugar
2 cups water
6 whole eggs
6 tablespoon butter or margarine – room temperature or melted
2 cups plain flour
2 teaspoon baking soda
1 teaspoon baking powder
half can of condensed milk
1 tablespoon vanilla extract


  1. Caramelize the sugar and when you have achieve the brown syrup stage, add the 2 cups water carefully. Bring to boil and continue stirring until caramel dissolves and let it cool.

Sugar Melting

Boiling Sugar

Sugar carmelizingCaramelized Sugar

Carmelized Sugar on the Stove

2.  Preheat oven 350 degrees Farenheit and whisk the eggs until light and fluffy.

Oven Temperature Dial

3.  Add in the butter, condensed milk and vanilla extract and mix well before adding the sifted mixture of flour, baking powder and baking soda.

Butter, Condensed Milk, Vanilla

Adding Condensed Milk

 Mixing Batter

4.  Pour in the caramel syrup while the mixer is running on low and incorporate it completely.

Adding sugar to batterAdding Carmelized Sugar

5.  Butter the pan and pour in the batter and let it stand for five minutes before putting in the oven to bake.  

Pouring the Batter

Vintage Oven

6.  Bake for 40-60 minutes or until the center is set when you test with a skewer. This may vary accordingly to the pan and your oven.

Honeycomb Cake

 I will admit that this photo does not reveal the fact that my cake came out quite lopsided.  Just a minor detail.

Honeycomb Cake

 This cooking experiment brought mixed reviews.   At least one member of the family refused to even try it.  The strange appearance scared her off I suppose.  That was fine with my husband, it left more for him. He loved the not-too-sweet taste and unique flavor.  Since he is not normally a big fan of cake I consider that a victory.  I was intrigued by the interesting texture and carmel flavor, but wouldn’t rate it in my Top Ten.  Maybe I’ll just get a spoon and have a bit of that condensed milk left in the can along with my next slice. 

On second thought, I don’t want to seem greedy, so next time I think I will echo Pooh-

“Don’t bother with the bread cake please.”Cake

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