Friday, October 4, 2013

Honeycomb Crunch Honey Bundt Cake for #BundtaMonth


This month’s BundtaMonth is candilicious.   No surprise that spellcheck doesn’t like that word but never mind, because I know that you all will.  We are baking Bundts with our favorite candies and hopefully some of yours!  If you stopped by last Sunday, you know that I made honeycomb to use in my cake but store-bought honeycomb can be used as well, if you are fortunate enough to have a candy store nearby that makes it.   It’s called many different names around the world: sea foam, angel food candy, sponge candy, honeycomb toffee, cinder toffee, puff candy, hokey pokey, fairy food and molasses puffs, just to name a few!

All I can tell you is that it is delicious and will pull your fillings out if you are not careful.  Also, if you add it to a cake, it melts inside and makes that cake caramelly throughout.  AND, when you decorate the outside of a cake with it, eventually it melts all over the cake and gives it another sweet sticky layer, in addition to the honey glaze.  But that’s okay if you’ve made enough honeycomb crunch.  Just add some more before you serve each time!

The Bundt cake batter was adapted from this recipe.  Scroll on down to the bottom of this post to see all the other fabulously candilicious Bundts we have for you this month

Ingredients
For the Bundt cake:
1 1/4 cups or 295ml honey
1/2 cup or 115g butter
1/2 cup or 100g brown sugar
4 eggs
3 cups or 375g flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup or 125g Greek-style plain yogurt
1/2 cup or 120ml milk
1/3 lb or 125g honeycomb crunch caramel candy, plus extra for decorating

For the honey glaze:
1/8 cup or 30ml honey
1/8 cup or 25g brown sugar
2 tablespoons butter
Pinch sea salt flakes
1 teaspoon vanilla

Method              
Preheat the oven to 325°F or about 165°C and prepare your Bundt pan by greasing it liberally and then flouring the greased inside.

Separate your eggs and make sure the whites are in a clean, grease-free mixing bowl that gives you plenty of room to beat them with a hand mixer or whisk.



Sift the flour with other dry ingredients and set aside.


Measure your honeycomb candy and break it into small pieces with your handy hammer.  Set aside.



Cream the butter and sugar together in a stand mixer or with a hand mixer.


Scrape down the sides of the bowl and add in the egg yolks.  Beat until the batter is fluffy.



Pour in the honey and beat again.



Scrape down the sides of the mixing bowl and add the dry ingredients to the egg yolk mixture and gently blend.





Add the yogurt and milk and blend again.



Beat the separated egg whites until stiff, then gently fold them into the batter, along with the pieces of candy.




Pour the batter into your prepared Bundt pan, smooth the top with the spatula and bake in your preheated oven for 50-55 minutes or until an inserted toothpick comes out clean.




Cool on a wire rack.  After about 10 minutes, turn the cake out of the pan.  I had a few pieces that stuck because of the candy inside and I had to force myself to extract them and place them back on the cake because they were deliciously sticky looking and I just wanted to eat them.  As you can see, it’s not the most beautiful cake, unless you are a fan of caramel, but the glaze and extra candy will take care of the imperfections.



Once the cake is completely cool, combine the honey glaze ingredients in a small pot and cook slowly, stirring the whole time, just until all the sugar has dissolved.


Drizzle over the cooled cake.   Decorate with more broken honeycomb crunch candy.



Enjoy!


Who's in the mood for some candy and cake?


Here’s how you can be a part of Bundt-a-Month:
  • Simple rule: Bake us a Bundt using your favorite candy
  • Post it before October 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Candy Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more Bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous Bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes. For candy inspiration, check out all of our announcement posts above!


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33 comments:

  1. Do you believe in fairies? I certainly do believe the taste of your Bundt soaked with honey and sprinkled with fairy candy is pure magic! Great looking cake, Stacy=)

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  2. I'd buy any candy called hokey pokey!

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  3. You are so sweet, Kim. I certainly want to believe in fairies, even if they are just angels among us like you.

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  4. Me too, Dorothy! Makes me want to dance. :)

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  5. Your cake looks divine!! I agree with Kim, pure magic!!!

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  6. There you go, Anita! I was determined that this was going to be a honey extravaganza. I didn't mention it in these posts but I used special honey, a gift from Orthodox priests in Egypt. I talk about it here with a link back to the post where I visit the priests and their orphanages in Egypt. http://www.foodlustpeoplelove.com/2013/04/Banana-Honey-Muffins.html

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  7. I LOVE honey cake! The crunchy honeycomb candy inside of the cake sounds soooo good!

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  8. This cake is a caramel lover's dream, Stacy! I love how the honeycomb inside the cake caramelized on the edges (drool...) and that you smothered the bundt with even more caramel and honeycomb. I love the way your mind works!

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  9. One of the things on my to do list is to find sea foam, angel food candy, sponge candy, honeycomb toffee, cinder toffee, puff candy, hokey pokey, fairy food and molasses puffs. I must make this yummy cake.

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  10. Never try honeycomb before, i will start by making your cake, because i know by the looks the is delicious.

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  11. G'day Stacy! YUM, true!
    Is only brekkie, but would love to try a slice of this right now too!
    Cheers! Joanne

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  12. Oh yum. and yum again! This cake pan ridges seem to be perfect for highlighting the honeycomb and your honey glaze. Gorgeous!

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  13. Stacy!
    you rock! I love that you MADE the honeycomb crunch candy for this. So fabulous!! and a sweet sticky layer, in addition to the honey glaze? omg, I want a slice!! and I need to buy this bundt pan! love this!

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  14. I am a big fan of honeycomb, but a lot of the time in Australia you find it covered in chocolate, which is not my favorite. I love that yours is plain, so I will definitely be going to find your recipe for the honeycomb and then making your bundt. On second thought, I'd better make a double batch of honeycomb because I suspect that there may not be enough left to put in the bundt otherwise - and I'll have my dentist on speed dial.

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  15. Oh yum!! I've already pinned it and can't wait to try this one!

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  16. The candy inside just melted into caramel, Heather, but that made the cake even more delicious.

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  17. My motto is "more is more," Nancy. I have never been opposed to gilding the lily!

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  18. Whatever it's called, it's still delicious, Sandra!

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  19. Do give it a try, Kathia! I hope you enjoy it!

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  20. Hey, honey cake is good any time of day, Joanne!

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  21. I could have just nibbled off all the ridges, Holly. They were so sticky and lovely.

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  22. It's my new favorite pan, Alice. I was able to use the Traveling Swirly Pan when it came through Houston this summer but I didn't buy my own. They are so heavy and my suitcases are always almost overweight. I was delighted to find one here!

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  23. I think they have to coat it because it keeps the moisture out of the candy, Felice. If I didn't keep the honeycomb in the freezer, I think it would just get soft and sticky. Not that that would be a bad thing, I guess, just harder to eat!

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  24. Thanks, Kelli! It was rather special, if I do say so myself. :)

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  25. I've never had honeycomb candy before. It sounds just wonderful! I've seen it but have yet to make it. Now I'll need to give it a try so that I can make this lovely cake. It sounds so unique and special!

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  26. I was so looking forward to seeing this cake and it did not disappoint! Beautiful and great flavors!

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  27. Thank you, Laura! We weren't disappointed either!

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  28. Honeycomb is the best, Kate! Alone or in cake.

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  29. OH GREAT GOOGLY MOOGLY! This cake is gorgeous and that honeycomb just puts it over the top!

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  30. How often to pictures of a cake recipe include a hammer? :D I LOVE this recipe--I think it is creative and unusual, and I love that you made your own candy too. Bravo!

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  31. Thanks, Kayle. I always get a kick out of your enthusiasm. :)

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  32. Anytime I can use a hammer in the kitchen, even if it's just the mallet for tenderizing meat, it's a good day, Laura. :)

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