Though the weather may still be windy and chilly, spring has begun and it’s time to start bringing out all the fresh flavors of the season. Recently, a few of my friends got together to celebrate Ostara, the holiday celebrated by Pagans and Wiccans for the Spring Equinox. We decided to make honey cakes for the occasion. Though the Spring Equinox has passed, here’s the recipe so you too can enjoy the hard labor of the bees as they emerge from their hibernation.
First, gather all of the ingredients you’ll need. Unfortunately, this recipe isn’t as dorm-friendly as others have been, but you don’t need anything that isn’t generally a household staple: flour, baking powder, baking soda, salt, sugar, vegetable oil, eggs, orange zest and juice, cinnamon and honey (of course). If you don’t have any oranges on hand, the Marketplace generally has them available, or you can use mandarin oranges or tangerines.
Make sure you also have an oven ready to use, space for the cakes to cool and two round cake pans. Use eight-inch pans for slightly taller cakes or nine-inch pans if you want them a little thinner.
Grease the pans using your preferred method and coat them with a layer of flour. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together two and a half cups of flour, three teaspoons of baking powder, half a teaspoon of baking soda, one cup of sugar and two teaspoons of cinnamon until they are fully combined. Then, stir in a cup of honey, half a cup of vegetable oil, four eggs, a teaspoon of orange zest and one cup of orange juice.
Once all of the ingredients have been thoroughly mixed, pour the batter into your cake pans. Bake them for about 28 minutes, checking them with a toothpick to ensure you don’t over bake them. When making these cakes with my friends, the cakes took an extra five minutes or so to finish baking, so be aware they may take a little longer. Once the toothpick comes out clean, take them out and let them cool in the pans for about five minutes before moving them to wire racks.
After letting the cakes cool a bit, they’re ready to be cut and enjoyed! I recommend eating them while they’re still a little warm. If you have leftovers or can’t eat them right away, warming them up in the microwave for a few seconds (though not too long, or they might dry out) is a great idea.
The honey cakes came out perfectly dense and moist, and with just the right amount of sweetness. We shared them around with our friends and family, and everyone who had some found it delicious!
