Make a Batch of Honey Cakes
Across a variety of European and North African cultures, the ancients considered the rare prize of foraged honey a gift from the gods.
In neopagan traditions born out of Western Europe, many practitioners still leave honey cakes in the garden on the night of Midsummer’s Eve to delight the woodland spirits, sometimes called “faeries.”
Pairings
Compliment this honey cake by serving it with fresh fruit and milk.
For the adults and lactose-intolerant, mead (honey wine) also pairs nicely with honey cakes.
Add a bonfire and a few tiki torches, and make this lovely festival meal one to remember.
You Will Need:
cookie sheet
3 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cups sugar
1 teaspoon salt
1/4 cup honey
2 sticks butter (softened)
4 eggs
1 cup milk
1 tablespoon vanilla extract
oil or cooking spray to grease mold
Preheat oven to 325 degrees. Lower if your oven runs hot. Grease your silicone honeycomb cake mold.
Combine flour, baking soda, baking powder and salt in one bowl. Set aside.
Cream butter and sugar together until fluffy. Beat in eggs one at a time. Add honey. Beat in vanilla.
Slowly add flour mixture, alternating with the milk. Beat until just smooth.
Place cake mold on cookie sheet for support during baking. Pour batter into greased cake mold and put in preheated oven.
Watch it! Honey caramelizes a lot faster than sugar. Bake until you can plunge a fork into the cake and it comes out clean.
Allow to cool for at least 1.5 hours before removing. Remove carefully from mold by placing another cookie sheet on the “cake side” of the mold and then flipping both cookies over. Gently pull off the mold and see how you did!!