These honeycakes will take you back to the Winespring Inn during easier times. When badgers ran amuck on the Green and goodwives tried to marry off any eligible bachelor. Enjoy their warmth and aroma while rereading your favorite book in the Wheel of Time series!
A slender woman, with her thick braid of graying hair pulled over one shoulder, Mistress al’Vere smiled in a motherly fashion that took in both of them. “There is more of this in the kitchen, if you two are hungry, and I never knew boys your age who weren’t. Or any other age, for that matter. If you prefer, I’m baking honeycakes this morning.”
– The Eye of the World
“That would put the cream on the honeycake.”
– Rand, A Crown of Swords
- 1 1/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick butter at room temperature
- 1/4 cup sugar
- 1/2 cup honey
- 1 Tbs vanilla
- 2 eggs at room temperature
- 1/2 cup buttermilk at room temperature
- Preheat oven to 350 degrees. Grease and flour an 8×8 glass baking dish.
- Sift flours, baking powder and salt together.
- Cream butter and sugar until thoroughly combined. Add honey and beat about 4 minutes. Add vanilla.
- Beat in eggs one at a time.
- Add flour mixture alternately with the buttermilk. Do not overmix. Pour into prepared dish and spread into an even surface with a spatula.
- Bake for about 35 minutes or until a toothpick tests clean. Run a thin knife around the edge of the pan to loosen cake. Cool in the pan on a wire rack for about 10 minutes. Invert cake, turn right side up and place on the rack until completely cool.
- 1/4 cup honey
- 2 Tbs water
- Dash salt
- 1/2 Tbs butter
- 1 cup powdered sugar
- 2 Tbs fresh lemon juice
Warm the honey, water and salt in a saucepan over low heat until dissolved. Whisk in butter. Remove from heat and whisk in the powered sugar. Add lemon juice to taste. Place cake on platter and pour the glaze over the top.