You mean a cake with honey as the dominant flavor? Would you be open to making a loaf or round cake or are you set on a bundt cake? I made one last year I really liked and I can look through my pics and ask my family if they remember which one it was. I think it was from Bake From Scratch magazine’s website, but I can’t seem to find it on their website. Maybe just the frosting was honey-flavored and not the cake itself. I’ll try to find a photo. It wasn’t the Russian one that looks like a Smith Island Cake, I know that for sure.
I have also made this Pear Honey Rosemary bundt cake twice. I liked it, but it might be a bit simple for your purposes and there were a few caveats. First and foremost, rosemary can be a difficult flavor for people in desserts, but it makes this cake for me. The pears should be firm and I would not cook until all the way soft as they describe because they will cook for another hour in the oven. (Some of my eaters liked them mushy, though, while I liked them with a slight bite.) The honey flavor wasn’t as pronounced as I imagined, but it was still there. I felt it was a tad too sweet on its own, but with a cup of tea it was good.
(By the way, there is a Baking/Sweets subsection under Cooking Discussions.)
