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For the cake:
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Preheat oven to 325 F degrees. Grease and flour a 10 inch tube pan; set aside.
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In a large bowl using a mixer, cream together butter and white sugar until light and fluffy. Add honey and vanilla extract; mix well. Add eggs, one at a time, mixing after each addition.
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Combine flour and salt in a medium bowl. Add flour mixture to butter mixture alternating with milk. Begin and end with the flour mixture. Mix on low until mixture is blended.
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Spread half of the batter into the prepared pan.
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In a small bowl, mix together ingredients for filling. Sprinkle filling mixture evenly over batter. Top with remaining batter.
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Bake for 1 hour and 15 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack for 15 minutes.
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To make the glaze: Melt butter in a small saucepan over medium low heat. Add honey and brown sugar. Cook for 5 minutes, stirring constantly, until sugar melts.
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Remove cake from pan, place on a wire rack set over a pan, wax paper, or newspaper. Pour glaze on top of cake. Continue to let cake cool completely.
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To make the icing: Whisk together cream, powdered sugar, and vanilla extract in a bowl. Drizzle or pipe over completely cooled cake.
