I was initially hesitant to call this Beorn’s Honey Cake at first; because, as you can see, I baked it in a loaf pan. And then when I was re-reading the recipe preparing to post it, I saw that this is, in fact, meant to be baked in a cake pan, not a loaf pan.
Luckily it has still turned out great everytime.
This is actually the dessert I baked last September 21st, for Bilbo and Frodo’s birthday. It is soooo yummy. I like it with butter, and it’s even delicious with extra honey on top.
P.S. Hi new followers! (waves dramatically) I love you already.
Beorn’s Honey Cake
Ingredients
6 tablespoons / 90 g butter 6 tablespoons / 90 mL honey ½ teaspoon / 2.5 mL vanilla extract 2 eggs 1 cup / 120 g flour 1 tsp / 4 g baking powder 2 tbs / 30 mL warm milk ¼ tsp / 1 g salt ¼ tsp / 1 g nutmeg
Directions
Cream the butter and honey together. Add vanilla. Beat in the eggs. Sift in the flour, baking powder, salt and nutmeg. Fold in the warm milk. Pour into a greased and lined pan (use a bread pan or a round cake pan; line with foil or parchment paper). Smooth the top.
Bake at 350 degrees F. for about 45 minutes or until a toothpick inserted near the center comes out clean.
Let sit for 10 minutes, then loosen and turn out onto serving plate. Brush with 1 tablespoon warm honey. Serve warm or cooled.
The Carving Witch 