Description
Beorn’s Honey Cakes are moist, spiced honey-flavored cakes featuring warm cinnamon and nutmeg, complemented by crunchy walnuts or pecans. Perfect as a cozy snack or dessert, these cakes are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chopped nuts (walnuts or pecans are ideal)
Optional
- Extra honey for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until these ingredients are well combined to ensure even flavor distribution.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Honey: Mix the honey into the creamed butter and sugar until fully incorporated for a rich, sweet flavor.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully blended before adding the next. Stir in vanilla extract to enhance the overall aroma and taste.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and milk to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in Nuts: Gently fold in the chopped walnuts or pecans, distributing them evenly without breaking them up too much.
- Scoop Batter: Drop spoonfuls of the batter onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake Cakes: Bake in the preheated oven for 15-20 minutes, or until the cake edges turn golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Cakes: Remove the baking sheet from the oven and let the cakes cool for a few minutes before transferring them to a wire rack to cool completely, preserving their texture.
- Optional Honey Drizzle: Just before serving, drizzle extra honey over the cakes for added sweetness and moisture.
Notes
- Use softened butter to ensure smooth creaming with sugar for a lighter texture.
- Do not overmix the batter once the dry and wet ingredients are combined to keep the cakes tender.
- Adjust spices according to taste, increasing cinnamon or nutmeg for a stronger flavor.
- Store the honey cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cakes can be enjoyed warm or at room temperature.
- For nut-free version, omit the chopped nuts or substitute with seeds like sunflower or pumpkin seeds.
