Happy spring equinox! To celebrate I decided to finally bake a cake I've been wanting to bake for awhile. A honey spice cake decorated with edible flowers and berries. The cakes turned a beautiful golden brown and the whole house smelled like spices. I also used the last of my Chihuahuan desert raw honey from Marfa. The time I was there was a very transforming time for me. To use that honey in this cake to celebrate the new season, a season of transformation and new life, was special. And it was really, really good! Didn't even want to wait to make the icing, the cake is so good by itself.


Honey Spice Cake

1/2 cup unsalted butter

1 cup pure raw honey

1 egg

2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/8 teaspoon nutmeg

1/2 cup buttermilk


Blend butter, honey and orange juice. Add egg and beat well. Sift together flour, salt, baking powder, baking soda and spices. Add to creamed mixture alternately with milk. Pour into greased and floured cake pans, 8x11 cake pan or cupcake pan. Bake in a 350 degree oven about 20-25 minutes or until cake tests done. Top with your favorite icing (Middle layer too if baking cakes), nuts, edible flowers, fennel or sage leaves and berries.