Tag Archives: Feed the Spirit

Wiccan Magic Cake

12 May

Wiccan Magic CakeSeems like it’s time for another dessert recipe. Here’s an easy one that I found online when I was looking for something to go with a story on my other food blog, Feed the Spirit  about the summer solstice. That’s a holiday much honored by Wiccans, who are unfortunately often called pagans.

The cake is easy to make. You just mix it up and bake it. The batter is rather thin, but in the oven it magically separates into a thin crust, a custard-like filling, and a thin brown top layer.

If you haven’t already you can subscribe in the left-hand column of the Feed the Spirit page to get a heads-up each week about what’s new on the blog. And I’m always eager to have guest bloggers; I just need a short story about food in the context of faith, family, friendship or ethnic culture, a recipe and a photo.


4 eggs at room temperature
1 tsp vanilla extract
¾ cup sugar
1 stick butter, melted
¾ cup all-purpose flour
2 cups milk, lukewarm
powdered sugar for dusting cake


Preheat oven to 325 degrees. Grease an 8 x8-inch baking dish.

Separate the eggs and beat the egg whites until stiff; set aside.

Using an electric mixer or whisk, beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two. Add the flour and mix it in until fully incorporated.

Slowly add the milk and beat until everything is well mixed together.

Add the egg whites, fold them in, a third at a time using a spatula. Or you can add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in; repeat until all cake batter has been whisked in.

Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly browned and the center doesn’t jiggle when you shake the pan. The baking time can vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks. Continue baking, if necessary, in 5-minute increments.

Sprinkle with powdered sugar after cake has cooled.


A Honey of a Cake

4 Sep

honey cakeWith apologies to those of you who also read my Feed the Spirit blog, where this ran last week, I’m posting my Honey Cake recipe here as well. Just in case you haven’t finished your Rosh Hashanah planning and cooking — ha!

As you may have guessed, the reason I’m taking the lazy way today is that I’m up to my eyeballs in kitchen chores, getting ready for the big day tomorrow when we’re hosting a lunch. Honey cake will be on the menu. Not everyone likes honey cake,  which is actually more of a spice cake.  Honey cakes tend to be dry. This recipe is quite moist, especially if you add a maple syrup glaze on the top. It has a nice, spicy taste, and the coffee balances out the sweetness of so much sugar and honey.

You can halve the recipe if you want only one loaf. Or you can freeze one loaf and save it for another occasion.

I wish my Jewish friends everywhere a shanah tovah u’metukah, a very happy, healthy and sweet New Year.


1 cup strong coffee
1¾ cups honey
4 eggs
¼ cup vegetable oil
1¼ cups dark brown sugar
3½ cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. nutmeg
½ tsp. ground ginger
½ cup chopped walnuts, optional
Maple syrup, optional


Preheat oven to 300 degrees.

Generously grease and flour two 9 x 5-inch loaf pans.

Combine the coffee and honey in a large bowl or saucepan and bring to the boil in the microwave or on the stovetop. Let cool.

In a large mixing bowl, beat the eggs, then stir in the oil and brown sugar. In another bowl, mix the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger and nuts if you use them.

Alternately add the flour mixture and honey-coffee mixture into the egg mixture and mix well. Pour the batter into the prepared pans.

Bake 70 minutes until the top of the cake springs back when touched lightly. If you want a sweet glaze on the cake, drizzle maple syrup over the top as soon as the cake comes out of the oven.

Cool in the pan. Let the cake stand for 24 hours before serving.