Honeybell Cake with a Grand Marnier Glaze

unnamed-5I’m not really a cake kinda girl.  But this is like, um, YES. Let them, LET ME EAT CAKE. NOW.  A lot of it.  I adapted this from an Ina Garten recipe and Parker-ized it by adding some Grand Marnier, Honeybells and a really decadent glaze.

After I made it the first time, I woke up still thinking about the delicious factor and turned it into bad ass french toast the next morning. See what I did there???

unnamed-4I got my Honeybell recipe inspiration down in Vero Beach, Florida with the super cool family who runs Countryside Citrus. I spent the day learning about Honeybell history (they’re a hybrid between grapefruit and a tangerine, btw).  And there’s only a week or two left in Honeybell season, so you’ve got to order them STAT or you’ll have to wait an entire year until next January….

Enjoy, Honeys!


With Rusty Banack from Countryside Citrus.


Honeybell Cake with a Grand Marnier Glaze


    For the cake
  • 2 sticks butter softened
  • 2 cups sugar
  • 4 eggs
  • 1/3 cup orange zest (about 2 Honeybells)
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 cup honeybell juice
  • 3/4 cup buttermilk
  • 1 Tb vanilla
  • For the glaze
  • 1 small can of sweetened condensed milk
  • Juice from 1/2 a Honeybell
  • 2 Tb Grand Marnier (you can substitute 1 Tb orange extract)


  1. Cream the butter and sugar in a standing mixer until fluffy, about 2 minutes. Add the orange zest. Add the eggs one at a time, mixing after each one.
  2. Sift together the flour, baking soda, baking powder and salt.
  3. In another bowl, combine Honeybell juice, buttermilk and vanilla.
  4. Add flour and buttermilk mixture to creamed sugar/butter alternating, beginning and ending with flour.
  5. Line two 8 1/2 x 4 1/2 loaf pans with parchment paper.
  6. Bake at 350 for 45-50 minutes until a toothpick comes out clean.
  7. Let cakes cool.
  8. Poke small holes in the cakes with a toothpick (be generous here, because this is what allows the glaze to seep through and make the cake super moist!) So get pokey!
  9. For the glaze
  10. Mix together the can of sweetened condensed milk, Honeybell juice and the Grand Marnier until smooth. Pour glaze over both cakes and cover. Let rest for 3 hours or up to overnight.
  11. Take cakes out of pans and turn over before slicing and serving.

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