This is a luscious cake. It was inspired by a lemon poppy seed cake, but the combination of orange and honey makes this quite different, a unique cake. The flavor of honey and orange permeates the cake and complements the crunch of the poppy seeds.

If you don’t have honey crystals, this is still a special cake using granulated sugar. You can get honey crystals for free with a $25 order. You can get poppy seeds for half price.


  • 1/2-pound butter
  • 1/3 cup honey crystals (you may substitute granulated sugar)
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon orange zest
  • 2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/3 cup poppy seeds
  • 1/2 cup orange juice
  • 3/4 cup milk


Preheat the oven to 350 degrees. Prepare an nine-inch round cake pan by buttering the pan and dusting it with flour.

  1. Cream together the butter, honey crystals, and sugar. Add the eggs, one at a time, beating after each addition. Add the orange zest.
  2. Whisk the flour and baking powder together in another bowl. Add the poppy seeds.
  3. Mix the orange juice and milk together. Alternately, stir the flour mixture and the liquid mixture into the creamed mixture stirring no more than is necessary to combine the ingredients.
  4. Pour the batter into the pan.
  5. Bake the cake for about 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.

For the sauce

  • 1 cup honey crystals (You may substitute 2/3 cup granulated sugar and 1/4 cup honey)
  • 1/3 cup granulated sugar
  • 1 cup orange juice
  • most of the peel from one large orange


  1. Cut the peel carefully from the orange avoiding the white under layer which is bitter.
  2. Stir the ingredients together in a saucepan.
  3. Cook on medium heat until the mixture boils for eight to ten minutes and turns syrupy, stirring often.
  4. Pour half of the hot mixture over the cake and serve the rest as a table sauce.
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