Heat oven to 350 ˚F. Lightly coat baking pans with non stick spray.

In a large mixing bowl, whisk together flour, baking soda, and cinnamon.

In the bowl of a stand mixer, at medium-high speed, cream together butter, white sugar, and honey.

Add eggs. Beat until combined.

Mix in applesauce.

Gradually add flour mixture and beat just until incorporated.

Pour batter evenly into pans (approximately 1 cup per mini pan or three cups per loaf pan). Mini loaf pans can be placed in the oven on a cookie sheet for more even baking and easy removal.

Bake loaf pans for 35-45 minutes and mini pans for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

If removing the honey cakes from the pans, cool for 10 minutes in the pans before moving them to cool completely on a wire rack.

Once completely cool, the cooled cake should be wrapped in plastic wrap to keep it deliciously moist. Store honey cake at room temperature (or in the refrigerator) for 5-7 days.