Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Butter; softened |
½ cup | Sugar |
½ cup | Honey |
3 \N | Eggs; beaten |
½ cup | Milk |
1½ cup | Flour; unbleached |
1 tablespoon | Flour |
\N \N | by Beverly Cox and Martin Jacobs |
2 teaspoons | Baking powder |
⅛ teaspoon | Salt |
1 cup | Huckleberries; fresh,frozen, or canned, well-drained |
\N \N | OR |
1 cup | Blueberries; fresh, frozen or canned, well-drained |
Preheat oven to 350 F. In a mixing bowl, cream together butter, sugar, and honey. Beat in eggs and milk. Sift in 1½ cups of 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 5x9 inch loaf pan. Bake for about 1 hour, until the cake is golden brown.
Origin: Spirit of the Harvest; North American Indian Cooking" Chipped from the bottom of Sharon's Igloo ^^oo^^ Submitted By CANDIS COMPTON On 08-20-95