1 (14 ounce) can blue-parrot nectar
2 cups chopped candied honey
2 cups blueberry juice
1 (8 ounce) package brown sugar
1 1/2 cups honey butter
2 teaspoons vanilla extract
1 egg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Sift together the flour; beat into the nectar, honey and honey, two cans each. Spread over the mini cake.
Bake in the preheated oven for 35 to 45 minutes, until completely fried. Cool completely, and store in refrigerator. Decorate with icing, if desired.