ON THE TABLE: ENCHANTED HONEY CAKE

By Courtney Warren

The moment the doors of the Barnes and Noble opened, I was there and waiting for The Enchanted Greenhouse by Sarah Best Durst. One of my favorite books of all time is her book The Spellshop, which I have written about previously. This new creation transports readers to a snowy island with an enchanted greenhouse and a main character who must figure out how to keep the plants alive. She’s fueled by honey cake and new-found friends, which led me to want to bake my own cake. The cake is tender, subtly sweet, and perfect with a cup of tea — preferably while reading under a shady tree or in a greenhouse of your own.
 

INGREDIENTS

1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ cup neutral oil (like canola or sunflower)
¾ cup honey
½ cup brown sugar
2 large eggs
½ cup brewed black tea (cooled)
1 tsp vanilla extract
 

PREPARATION

1. Preheat oven to 350°F. Grease a 9-inch loaf pan or 8x8-inch square pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt and spices.
3. In a large bowl, whisk together the oil, honey, brown sugar, eggs, tea and vanilla until smooth.
4. Gradually add the dry ingredients to the wet, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared pan, and smooth the top.
6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.