I made two different honeycakes last week. In both cases, I cooked them in a pyrex dish and therefore dropped the temp 25 degrees from what the recipe said. I had the same problem with both: by time it was cooked all the way through in the middle, it was getting overcooked and was on the verge of burning on the edges.
I made both recipes in a loaf pan. I had the same problem last year with one of the same recipes in a square baking dish.
I don't have this problem with other baked goods, even when using the pyrex loaf pan, so I'm thinking this is something about all the honey in the honeycake.
Would I be better off with a metal pan for this cake? Any other thoughts?