Huckleberry-honey cake PDF Print E-mail

Huckleberry-Honey Cake

This is a wonderful Cherokee recipe. Blueberries may be substituted for the huckleberries.

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup honey
3 eggs, beaten
1/2 cup milk
1 1/2 cups plus 1 tablespoon unbleached flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup fresh huckleberries or blueberries, or
    frozen or canned berries, well drained

Preheat oven to 350 degrees F.

In a mixing bowl, cream together butter, sugar and honey. Beat in eggs and milk. Sift in 1 1/2 cups of the flour, baking powder and salt. Combine thoroughly.

In a small bowl, toss berries with remaining flour. Gently fold berries into batter. Pour batter into a 9 x 5-inch loaf pan. Bake for about 1 hour, until the cake is golden brown and a wooden pick inserted in the center comes out clean.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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