Beorn's Honey Cakes
Falling somewhere between cupcakes and muffins, Beorn's honey cakes make the perfect treat for your next Lord of the Rings re-read or movie marathon. They are also pareve, and would make a delicious (though slightly nerdy) addition to any Rosh Hashannah celebration.
Equipment
- Muffin tin, cupcake pan, or mini loaf pan
Ingredients
Cakes
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup brown sugar
- 1 cup honey
- ½ cup neutral oil I prefer avocado oil
- ½ teaspoon vanilla bean paste
- 4 eggs
- ¾ cup orange juice
- ¼ cup rye whiskey optional; can substitute orange juice or water
Honey glaze
- ¾ cup honey
- ¾ cup water
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon rye whiskey optional
Instructions
- Preheat the oven to 350 degrees F. Grease a muffin tin or mini loaf pan and set aside.
- In a large bowl, combine the flour, baking powder, salt, sugar, and cinnamon.
- Make a well in the center of your dry ingredients and pour in the vanilla bean paste, honey, oil, eggs, orange juice, and whiskey.
- Use a whisk or the paddle attachment of a stand mixer to slowly combine the ingredients. The batter should be somewhat thick.
- Once the batter is completely combined, pour it into your prepared muffin or mini loaf pan. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.
- While your cakes are baking, prepare the honey glaze. Combine honey, brown sugar, water, and whiskey in a microwave-safe bowl (or in a saucepan on the stove). Heat in 30-second increments, stirring between each heating, until the sugar has completely dissolved and the mixture has thickened.
- Once the cakes finish baking, carefully remove them from the pan and transfer them to a wire cooling rack. Poke holes in the top of each cake using a toothpick and pour the glaze over the warm cakes. Allow the cakes to cool completely before serving.