Bee Sting Cake: honey of a treat


November 05, 2008|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Suzy Pennington of Timonium was looking for a recipe for something she called a "Bee Sting Cake." She said she and her husband had once had the cake at a restaurant outside of Cumberland and that it was absolutely delicious.

Bobbie Lewis Hartig of Southern Pines, N.C., believes she has the recipe that Pennington is seeking. She says it comes from a cookbook put together by the woman behind the famous Warner's German restaurant in Cresaptown, just south of Cumberland. I believe that this recipe is a simplified version of the traditional German favorite called a Bienenstich. While the ingredient list is a bit long, the cake is not difficult to make, and it is a real showstopper.

Recipe request

* Kim McDaniel of Winchester, Va., is looking for a somewhat unusual brownie recipe from the late '80s or '90s, possibly from Nestle. She thinks the brownies had a layer of graham-cracker crust, a layer of marshmallow and then chocolate chips with colored sprinkles.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

bee sting cake

(serves 12)

vegetable shortening for greasing

1 cup brown sugar

1/2 cup water

1 cup chopped walnuts (black are best)

1 cup margarine

1 1/2 cups sugar

4 eggs

3 1/2 cups sifted cake flour

2 teaspoons baking powder

1/2 cup milk

1/2 cup honey

1 teaspoon vanilla

2 pints whipping cream (nondairy whipped topping may be substituted)

2 tablespoons rum flavoring (or the real thing)

two 3.4-ounce boxes instant vanilla pudding

milk (if needed)

maraschino cherries or fresh strawberries for garnish (optional)

Preheat the oven to 350 degrees. Line a 10-inch springform pan with heavy-duty aluminum foil.

Grease the foil with vegetable shortening, being careful not to tear or punch holes in it. Evenly spread the brown sugar on the foil, then sprinkle the water and chopped walnuts over the brown sugar.

Cream the margarine, gradually add sugar and cream until fluffy. Add eggs one at a time, and beat after each addition. Add flour and baking powder alternately with the milk and honey, beating well after each addition. Add vanilla and stir well. Slowly pour mixture over brown sugar and nuts, being careful not to push nuts to the center.

Bake about 1 1/2 hours or until a tester comes out clean. Remove from oven. Let sit for 5 minutes. Remove cake from pan by inverting pan onto a flat cake plate so that nuts will be on the top. Carefully remove the foil (sometimes the cake will come out of the pan without the foil).

Cool completely, about 3 hours. It is important that the cake be completely cool before you put on the topping or the topping will melt.

To make topping: : Whip cream until thick; add rum and instant pudding. Continue to whip until stiff. If it becomes too thick to spread, add a little milk as you whip.

To assemble cake: : Cut cooled cake crosswise to make 2 layers. Set top layer with nuts aside. Spread whipped topping about 2 inches thick on bottom layer.

Place top layer on top and dollop with remaining whipped cream (do not ice the sides). Garnish top with stemmed maraschino cherries or fresh strawberries, if desired. Refrigerate until ready to serve.

Per slice (without optional garnish): : 911 calories, 10 grams protein, 53 grams fat, 22 grams saturated fat, 104 grams carbohydrate, 1 gram fiber, 180 milligrams cholesterol, 534 milligrams sodium

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