HARVESTING HONEY

I harvested honey today. It was a messy job but I did get several pints of honey and some beautiful wax to make some candles with.

I uncapped the honey and spun the frames out in my extractor.

With the honey left in the bottom of my collection bowl and the extractor I made honey cakes from a recipe Aunt Judy Ann gave me.

Honey Cakes

These are small delicious cakes that taste like honeyed gingerbread.

You will need:

a shallow muffin pan or a specialty-baking mold to make them especially pretty.

1/2 cup of honey plus some for drizzling to finish

1/2 cup hot water

2 large eggs

1/2 cup vegetable or olive oil

1 teaspoon vanilla

1 1/2 cups flour or gluten free flour mixture

1/2 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Preheat oven to 350. Grease or spray your pan with cooking spray and set it aside. In a mixing bowl, whisk honey with the hot water then add the eggs, oil, and vanilla and mix until combined. In a small bowl, mix together dry ingredients. Sprinkle the dry mixture over the honey mixture and stir to incorporate. Pour the batter into the prepared molds and bake 18-20 minutes or until a toothpick comes out clean. Let the cakes cool for ten minutes then dump out the molds and drizzle with honey for a sweet treat the emanates with the energy of honey.