prickingofthumbs:Ostara Honey CakeThis will be my first Ostara so I’ve been putting together my reci
prickingofthumbs:Ostara Honey CakeThis will be my first Ostara so I’ve been putting together my recipes for the event. The following recipe is a dairy and egg free cake with a hint of honey; a simple recipe I’ve modified. It can even be gluten free if you substitute a gluten free all purpose flour (I personally like Bob’s Mill) Perfect desert for the sabbat! It’s simple, not overly sweet, and I’ll be putting a light lemon glaze on top, but it would be wonderful plain. A perfect finish to bring in Spring/Summer. 3 1/2 cups all-purpose flour1 cup granulated sugar1 cup honey, warmed2 teaspoons baking soda1 teaspoon salt2 tablespoons white vinegar1 ½ tablespoon vanilla extract1/2 cup + 2 tablespoons oil2 cups waterDirections:Preheat oven to 375 degrees. Grease 2 – 9 inch round cake pans then dust with flour. Warm honey in 10 second intervals in microwave until it moves around bowl like a liquid (DO NOT let it boil) Add the flour, sugar, honey, baking soda, and salt to a large bowl. Add the water, oil, vinegar, and vanilla. Mix with a whisk until well-blended. Do not over beat. It will still turn out even if there are a few small lumps. Divide the batter between the 2 greased cake pans. Bake on a middle rack of oven for 35 minutes or until an inserted toothpick comes out clean. Let cool before frosting, dust with powdered sugar, or dive in while warm with a fork. Mmm, tasty! -- source link
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