Nothing celebrates the magic of summer like baking (and sharing) this golden honey treat.
An offering of honey cakes has continued to be a time-honored tradition throughout Europe. To leave small portions of this treat in your garden, on the eve of the Summer Solstice, for the faeries and nature spirits is still a practice today.
Because it is so darn good!
It's an enchanting, if not simple, recipe that yields a dense almost pound cake-like dessert. However it still manages to melt in your mouth and not make you heavy with indulgence regrets.
Follow this recipe for a tasty summer dessert or even as a breakfast offering to enjoy during the first morning light of summer.
3 Cups of Flour
1 Cup of Milk
2 Sticks of Butter (soft)
3/4 Cup of Sugar
1/4 Cup of Honey
1 TBS of Vanilla Extract
3/4 TBS of Baking Powder
1 TSP of Salt
1/2 TSP of Baking Soda
9" round cake pan or silicone honeycomb mold
Cooking spray such as PAM
Cookie sheet to support silicone mold (if used)
Preheat your oven at 325 degrees and grease your choice of baking pan with spray.
Combine flour, baking powder, baking soda, and salt in a bowl and set aside for a moment.
Take a deep breath and thank Nature. ;)
Place the 2 sticks of butter in microwavable bowl for 30 seconds or so, to get it soft and somewhat melted. (It's okay if it gets soupy. Just get it to a consistency that your electric mixer won't question what you are asking it to do.)
In large baking bowl, whip together softened butter and sugar on your mixer's low setting until creamy and fluffy. Add one egg at a time, continuing to beat at low speed. Add in honey and vanilla and beat until smooth and combined.
Slowly add in your flour mixture as you continue to beat. As the mixture thickens, slowly add in the milk to keep everything liquefied. Beat until all ingredients are combined and smooth. It's pretty satisfying to watch.
Pour batter into your greased cake pan. (Place silicone cake mold on a cookie sheet for support first if you are using one.) Place cake in oven on middle rack.
Bake for 30 minutes and then begin checking your cake for done-ness. My cake did not come clean in the 'toothpick test' until I baked for 40 minutes total. Ovens may vary!
Remove and let cool. If you used a silicone mold, let it sit for at least an hour and a half until fairly cool. Gently flip cooled cake by placing a plate on top before doing your artistic flip to remove it from your pan. The silicone mold will probably need to be gently peeled up to fully remove.
Did your cake separate with some flaws? It's okay. It's summer. It's "relax and enjoy the sunshine time"!
Drizzle additional honey on top right before serving, or offer on the side. Confectioner's sugar is another lovely option to offer. Perfect with coffee and tea!
Option: Garnish with edible flowers.
Special Magical Note:
You may find this recipe left a little extra overflow once you poured it into your baking pan. Use this extra to bake an additional mini cake in an oven-safe ramekin or a few cupcakes. Leave this treat as a summer offering in your yard or garden to the Nature spirits, sprites, and other fey.
I hope you enjoy this recipe as much as your summer! Take care! 🌿
Don't forget to leave a little gift for Nature!