Step 1

In a small saucepan combine the mead, honey, sugar, lemon juice, cinnamon stick, and whole cloves. Bring to a simmer over medium heat. The syrup will begin to foam as it heats up. Use a small ladle to skim the foam off the surface. Turn off the heat just before the syrup starts to boil. Cover and let the syrup steep and cool down while you prepare the cake.

Step 2

Preheat the oven to 330° F. Spray the honeycomb cake mold generously with non-stick spray. Alternatively, use a bundt pan or a 9" x 13" baking dish.

Step 3

In a mixing bowl combine the flour, baking soda, kosher salt, cinnamon, and cloves. Whisk together to combine and set aside.

Step 4

In a small bowl or measuring cup combine the yogurt and mead. Whisk until smooth and set aside.

Step 5

In the bowl of a stand mixer combine the softened butter and sugar. Beat using a paddle attachment until the butter and sugar are fully incorporated and creamy. Scrape down the sides as needed. Add the honey and vanilla and beat until combined.

Step 6

Add the eggs one at a time to the mixer, beating in between to ensure the egg is fully incorporated before adding the next egg. Scrape down the sides as needed. After all the eggs have been added beat the mixture on medium high to ensure the mixture is fully combined and is light and fluffy.

Step 7

Add one third of the flour mixture to the mixer and beat on low just until the flour is mostly incorporated. Add half of the yogurt mixture and beat just until it is mostly incorporated. Repeat with another third of the flour and the rest of the yogurt mixture. Add the last of the flour mixture and beat on low just until the batter is fully combined.

Step 8

Drop the cake batter into the honeycomb cake pan, making sure to fill in all the crevasses. Spread the batter evenly and tap the cake pan a few times on the counter to remove any air pockets. Bake at 330 deg F for 45 to 55 minutes until done and a toothpick inserted into the middle comes out clean.

Step 9

Let the cake cool in the pan for 5 to 10 minutes and then turn out onto a baking sheet. Remove the spices from the mead syrup. Slowly pour the syrup evenly over the cake, allowing it to absorb into the cake as you pour. Try not to let too much of the syrup spill over onto the baking sheet. Let the cake cool and then enjoy!