This week I was inspired by both the Jewish holiday (which emptied my train car) and my allergies to bake a honey cake. A chef once told me that eating locally produced honey will fight allergies (the bees eat the stuff you are allergic to and then you eat the honey slowly and in small amounts and build up a tolerance for it, kinda like a vaccine); I’m not sure if I buy it, but it seemed safe enough to run with.
I tried this honey cake recipe from www.weightwatchers.com and found it just fine. Nothing more. It looked beautiful coming out of my oven, but was a little too dry for breakfast in the car.
Also, it had WAY too much alspice. It completely washed out the cinnamon, which is the flavor that I’d prefer to dominate.
If I have more time tomorrow I might try toasting it and spritzing a little fake butter on it, but I have officially decided not to add the recipe to my collection – A bold move, I know.
But I have already found a new way to work more locally produced honey into my diet: mint tea, honey and bourbon. It’s like a medicinal mint julep, and it’s divine.