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Honey Cake with Mead Royale Icing

Love cooking with nature’s original sweetener? Try this unique recipe developed by a local bakery who uses our Niagara Wildflower Honey in many of their baked goods.


1 cup sugar
1 ½ cup honey
1/2 cup vegetable oil
3 eggs

1/2 cup unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon cinnamon
pinch of allspice
pinch of ground cloves
1 cup strong black coffee (cooled)
1 tablespoon coffee liqueur (optional)

Combine sugar and oil using an electric mixer, until well blended. Beat in the honey and eggs. In a separate bowl, sift flour, baking powder, baking soda, salt and spices. Add the dry ingredients to the honey mixture with the coffee liqueur. Mix well.

Pour the batter into a lightly oiled tube pan or bundt pan. Bake for 50-60 minutes, or until the cake pulls away from the sides of the pan and a knife inserted in the centre comes out clean.

Cool cake in pan for about 15 minutes. Invert onto a serving plate. Cake can be enjoyed as is, dusted with icing sugar or the Mead Royale buttercream icing listed below. Serves 12-16.

Mead Royale Buttercream Icing:


4 large egg whites
1 cup granular sugar
1-1/4 cups unsalted butter at room temp
1 teaspoon vanilla extract
3 teaspoons of Rosewood Mead Royale

In a metal bowl, lightly beat egg whites, add sugar and whisk together until frothy. Set bowl over a bain marie, and stir mixture with a whisk, until the sugar is dissolved and the mixture feels quiet warm, but not “too hot to touch”, approximately 3-5minutes.

Quickly transfer the mixture to a clean bowl of an electric mixture or stand mixer fitted with the whip attachment and beat the meringue on medium-high speed until it feels cool to touch, approximately 8-10 minutes. When the meringue is cool, add the soft butter a few tablespoons at a time. Beat well. If the mixture separates, be patient, continue to beat until icing is light and fluffy. Add flavourings, and mix well. Spread icing on cake as desired, but make sure to use at room temperature. The icing will harden if cooled, so enjoy at room temperature.

Original recipe by: De la Terre Bakery, Vineland Ontario