Cherokee huckleberry-honey cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter; softened |
| ½ | cup | Sugar |
| ½ | cup | Honey |
| 3 | Eggs; beaten | |
| ½ | cup | Milk |
| 1½ | cup | Flour; unbleached |
| 1 | tablespoon | Flour |
| by Beverly Cox and Martin Jacobs | ||
| 2 | teaspoons | Baking powder |
| ⅛ | teaspoon | Salt |
| 1 | cup | Huckleberries; fresh,frozen, or canned, well-drained |
| OR | ||
| 1 | cup | Blueberries; fresh, frozen or canned, well-drained |
Directions
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