Ritual Honeycake Recipe

A Recipe for Traditional Ritual Honey Cakes.
Suitable for various Sabbats, Festivals and Celebrations.
This is my personal method based on a Familial recipe, made as a Gluten & Dairy Free version, The cake can also be made vegan through substituting Honey & Eggs.

This Recipe makes roughly 2 Cakes.
Ingredients:
Honey (Or a Syrup Replacement) - 1 Cup/ 240 ml
Butter or Oil - 2/3 Cup/ 160 ml
Flour (Self Raising) - 2 & 1/2 Cups/ 600ml
Lemon Zest - 1
Tea - 1 Mug
Eggs - 4 (Flax seed replacement ratio per egg is Flax seed 1 tbsp/15 ml to Water 3 tbsp/ 45 ml)
Sugar - 1 Cup/ 240 ml
Salt - 1/4 tsp/ 1.25 ml
Selected Spices & Herbs ( Traditional Mix portions below)

For Glazing:
Honey - 2 tbsp/ 30 ml
Marmalade - 1 tbsp/ 15 ml
Selected Spices & Herbs - 1/4 tsp/ 1.25 ml of each

Optional Additions include: Nuts & Seeds, Berries, Edible Flowers or Dried Mushroom
Traditional Spice Mix - for calming, courage, happiness, healing, luck, love, prosperity, and protection:
Almond - 1 tsp/ 5 ml
Cardamon - 1/2 tsp/ 2.5 ml
Cinnamon - 2 tsp/ 10 ml
Clove - 1/2 tsp/ 2.5 ml
Nutmeg - 1/2 tsp/ 2.5 ml
Vanilla - 1 tsp/ 5 ml

Baking Instructions.
1. Preheat the oven to 170°C.
2. Boil water.
3. On a medium to low heat combine the honey and the butter or oil.
4. Stir widdershins (anti-clockwise) continually until melted and mixed, to dispel all the negative energy.
5. Add the boiled water and tea together, and leave to cool.
6. Sift the flour, and zest 1 lemon.
7. Crack the eggs, (if you are substituting the eggs for flax seed, mix the slax seed and Water ratio before adding the sugar) add in the sugar and beat together until submissive.
8. Create a well in the centre of the flour and lemon, into this add the selected spices, consider the nature of the spices and your intentions, keep these in the front of your mind.
9. Into the well pour the honey mixture, imagine this is a well awaiting rain as you beat to combine.
10. Add in the mix of Eggs and Sugar, as well as the salt and any additional ingredients.
11. Once completely combined, add in the now cooled cup of tea, stir and fold well.
12. Pour the mixture into the tins. (If using a pull-apart tin spoon mixture into the individual sections)
Bake for 35 - 45 minutes, until the cake is springy and firm.
13. Turn out the cake from the tins onto an oven-safe tray or plate, leave to cool for 5-10 minutes whilst you make the glaze.
14. Heat the honey with the marmalade and spices.
15. Pour the glaze atop the cake, return the cake to the oven for a further 2-5 minutes for the glaze to sink in.
16. Remove from the oven and leave to cool, this should be a place away from dampness and preferably low to the ground, whilst cooling the cake breathes with the memories of bees.
17. Once cooled entirely wrap the cakes for distribution.
18. Distribute until consumed entirely.

Traditionally the youngest member of the household, (or for those without, a designated young person) would be sent to distribute the cake offerings, oft by living them on neighbours doorsteps.
If you choose to do so it is important to make sure they are sufficiently supervised.

Enjoy your cakes, and may the turning of the wheel and the changing of the seasons bring you many blessings.
- Freyja -

Blessed Be