A Hobbit's Feast
Cakes are an important part of a hobbit's afternoon tea menu - this honey cake spiked with sweet mead and spices is fashioned after the famous honey cakes of the Beornings!
A hobbit's afternoon tea is a lavish affair with more cakes than is good for them. After taking their fill of elvish treats our hobbits happily turn to the famous honey cakes of the Beornings. The Beornings were a race of large men from the North. They were skin-changers and could change into the shape of a bear. They tended bee farms and their honey cakes were praised far and wide even though they were not likely to share them with strangers. Enjoy the honey of the Beornings in this Spiced Mead Honey Cake.
“Indeed it is,” said Gimli. “Why, it is better than the honeycakes of the Beornings, and that is great praise, for the Beornings are the best bakers that I know of; but they are none too willing to deal out their cakes to travellers in these days…”
-The Lord of the Rings: The Fellowship of the Ring (Book 2 Chapter 8: Farewell to Lórien)
Ingredient Notes
Mead: Mead, or honey wine, is an alcoholic beverage made from the fermentation of honey and water. Mead has a mild honey flavour and there are sweet and dry varieties. For this honey cake I suggest using a plain sweet mead. I am fortunate to have a meadery nearby – Campbell’s Gold Honey Farm and Meadery. The Merry Mead at Campbell’s Gold is perfect in this cake.
Honey: This cake is sweetened by both sugar and honey. The honey helps to keep the cake moist but it will darken considerably while baking. For that reason I bake this cake at a lower temperature which takes a bit longer but keeps the cake from browning too much.
Spices: Cinnamon and cloves in the cake and the mead syrup add a delicious depth of flavour.
Plain yogurt: Yogurt mixed with mead provide the liquid in this cake. Sour cream can be used instead of the yogurt if desired.
Honeycomb cake pan: I have long had my eye on this Nordic Ware honeycomb cake pan – it’s so gorgeous and fun. In fact, this project was just the excuse I needed to finally order the thing! But don’t worry, if you don’t have this cake pan, you can still make this delicious cake. Use a bundt pan or a 9”x13” baking dish instead.
How to make Spiced Mead Honey Cakes
Make the spiced mead syrup
Start by preparing the spiced mead syrup. This will allow time for the syrup to steep and cool down so that it can be poured over the warm cake later.
In a small saucepan combine the mead, honey, sugar, lemon juice, cinnamon stick, and whole cloves. Bring to a simmer over medium heat. The syrup will begin to foam as it heats up. Use a small ladle to skim the foam off the surface. Turn off the heat just before the syrup starts to boil. Cover and let the syrup steep and cool down while you prepare the cake.
Make the honey cake
Preheat the oven to 330 deg F. Spray the honeycomb cake mold generously with non-stick spray. Alternatively, use a bundt pan or a 9" x 13" baking dish.
In a mixing bowl combine the flour, baking soda, kosher salt, cinnamon, and cloves. Whisk together to combine. In a small bowl or measuring cup combine the yogurt and mead. Whisk until smooth and set aside.
In the bowl of a stand mixer combine the softened butter and sugar. Beat using a paddle attachment until the butter and sugar are fully incorporated and creamy. Scrape down the sides as needed. Add the honey and vanilla and beat until combined.
Add the eggs one at a time to the mixer, beating in between to ensure the egg is fully incorporated before adding the next egg. Scrape down the sides as needed. After all the eggs have been added beat the mixture on medium high to ensure the mixture is fully combined and is light and fluffy.
Add one third of the flour mixture to the mixer and beat on low just until the flour is mostly incorporated. Add half of the yogurt mixture and beat just until it is mostly incorporated. Repeat with another third of the flour and the rest of the yogurt mixture. Add the last of the flour mixture and beat on low just until the batter is fully combined.
Bake the honey cake
Drop the cake batter into the honeycomb cake pan, making sure to fill in all the crevasses. Spread the batter evenly and tap the cake pan a few times on the counter to remove any air pockets. Bake at 330 deg F for 45 to 55 minutes until done. To check for doneness, press on the middle of the cake, if done it should bounce back. Alternatively, insert a toothpick into the middle of the cake, if it comes out clean the cake is done.
Soak the cake
Let the cake cool in the pan for 5 to 10 minutes and then turn out onto a baking sheet. Remove the spices from the mead syrup. Slowly pour the syrup evenly over the cake, allowing it to absorb into the cake as you pour. Try not to let too much of the syrup spill over onto the baking sheet. Let the cake cool and then enjoy!
A Hobbit's Feast
- First Breakfast: Savoury Dutch Baby with Tomatoes, Sausages, and Bacon
- Second Breakfast: Wild Mushrooms on Cheese Toast
- Elevenses: White Braided Bread with Whipped Brie, Berries, and Honey
- Luncheon: Beef, stout and barley soup, Ploughman's Lunch, and Blackberry Almond Tart with Honey Whipped Mascarpone
- Afternoon Tea: Miruvor, Lavender Lembas bread, and Spiced Mead Honey Cake
- Dinner: Cider Braised Rabbit with Herbs
- Supper: Beer-Battered Fish and Chips
- Dessert: Hazelnut Meringue Cake with Strawberries and Cream
Let me know what you think about the recipe, or hobbit food generally!
Follow along on Instagram @rhubarbandlavender for my Hobbit's Feast reel series, and make sure to tag me if you make one of my recipes!
How well will the cake freeze? Do you think it could it be made a week early, frozen and then thawed before soaking with the syrup?
Hi, I haven't tried freezing this cake after adding the syrup. I think it should be ok to freeze and add the syrup later. Just make sure the syrup is warm and the cake is completely thawed to make it easier for the syrup to be absorbed. Let me know how it goes!
How well will the cake freeze? Do you think it could it be made a week early, frozen and then thawed before soaking with the syrup?
Hi, I haven't tried freezing this cake after adding the syrup. I think it should be ok to freeze and add the syrup later. Just make sure the syrup is warm and the cake is completely thawed to make it easier for the syrup to be absorbed. Let me know how it goes!
Lovely cakes; I was mildly concerned the mead would be an overwhelming flavour, given how strong the syrup smelled, but the final result is well-rounded and flavourful.
I made the syrup the night before and let it steep overnight at room temperature with a tightly-fitting lid on the pot; I strained it the next morning through cheesecloth, as I didn't bother to skim the foam off while heating.
I also added 1/4 teaspoon of ground ginger to the cake batter to round out the flavours, and baked them in a 12 square brownie pan (about 1/4 cup of batter per individual brownie) at 170C for 20 minutes exactly. I waited 10 minutes after removing from the oven to pour 1 tablespoon of syrup over the top to infuse. The result is a light, fragrant little cake with lovely flavours and a great texture.
I'm going to take these off to a party, and I'm sure they'll last about as long as Bilbo's larder did with 12 dwarves 😀
Hi Brittany, thanks so much for your review! I'm so glad you enjoyed the recipe 🙂
Lovely cakes; I was mildly concerned the mead would be an overwhelming flavour, given how strong the syrup smelled, but the final result is well-rounded and flavourful.
I made the syrup the night before and let it steep overnight at room temperature with a tightly-fitting lid on the pot; I strained it the next morning through cheesecloth, as I didn't bother to skim the foam off while heating.
I also added 1/4 teaspoon of ground ginger to the cake batter to round out the flavours, and baked them in a 12 square brownie pan (about 1/4 cup of batter per individual brownie) at 170C for 20 minutes exactly. I waited 10 minutes after removing from the oven to pour 1 tablespoon of syrup over the top to infuse. The result is a light, fragrant little cake with lovely flavours and a great texture.
I'm going to take these off to a party, and I'm sure they'll last about as long as Bilbo's larder did with 12 dwarves 😀
Hi Brittany, thanks so much for your review! I'm so glad you enjoyed the recipe 🙂
Hello, recipe looks awesome. Can I use coconut yogurt, apple sauce in place of plain yogurt. Looking for a non dairy substitute. Thank you.
Hi Jenny, thanks for reaching out. While I haven't experimented with non-dairy yogurt, I'm sure it would work fine as a substitute. Since the acid in the yogurt is what helps to activate the baking soda, I suggest adding a teaspoon of lemon juice to whatever non-dairy substitute you use just to ensure that the baking soda will activate. Hope that helps!
Hello, recipe looks awesome. Can I use coconut yogurt, apple sauce in place of plain yogurt. Looking for a non dairy substitute. Thank you.
Hi Jenny, thanks for reaching out. While I haven't experimented with non-dairy yogurt, I'm sure it would work fine as a substitute. Since the acid in the yogurt is what helps to activate the baking soda, I suggest adding a teaspoon of lemon juice to whatever non-dairy substitute you use just to ensure that the baking soda will activate. Hope that helps!
Question: how early before an event can this be made? Planning a hobbit party for a Saturday but would love to be able to make a couple of days before.
Hi Crystal, the spiced mead syrup definitely helps to prolong the shelf life of this cake by keeping it moist. I find that it keeps pretty well for a couple of days covered and at room temperature. Of course, the closer its made to serving the better so I would try to make it the day before if possible. Hope that helps!
Question: how early before an event can this be made? Planning a hobbit party for a Saturday but would love to be able to make a couple of days before.
Hi Crystal, the spiced mead syrup definitely helps to prolong the shelf life of this cake by keeping it moist. I find that it keeps pretty well for a couple of days covered and at room temperature. Of course, the closer its made to serving the better so I would try to make it the day before if possible. Hope that helps!
I’ve made this recipe twice now, and what a joy to make and eat! Such a fun recipe, and the cake itself is so fluffy and moist. Great flavours too, each time it got a lot of compliments. Also how awesome is that cakepan?!
Thanks so much Iris! I'm so glad that you enjoyed the recipe 🙂 The cake pan is lovely, not exactly practical but I couldn't help myself!
Why not practical? Just curious?
Hi Sacha! I only meant that I find pans with such a specific shape a bit limiting to use. I love the unique shape but I don't use it as much as other cake pans 🙂
This recipe is wonderful; fragrant, light and fluffy, and just plain delicious. I made cupcakes out of it though, instead of a cake, cuz it's easier to share that way! 24 cupcakes, 19-22 minutes in the oven.
Thanks Brittany! I'm so glad that you enjoyed it 🙂 great idea to make cupcakes!
I’ve made this recipe twice now, and what a joy to make and eat! Such a fun recipe, and the cake itself is so fluffy and moist. Great flavours too, each time it got a lot of compliments. Also how awesome is that cakepan?!
Thanks so much Iris! I'm so glad that you enjoyed the recipe 🙂 The cake pan is lovely, not exactly practical but I couldn't help myself!
Why not practical? Just curious?
Hi Sacha! I only meant that I find pans with such a specific shape a bit limiting to use. I love the unique shape but I don't use it as much as other cake pans 🙂
This recipe is wonderful; fragrant, light and fluffy, and just plain delicious. I made cupcakes out of it though, instead of a cake, cuz it's easier to share that way! 24 cupcakes, 19-22 minutes in the oven.
Thanks Brittany! I'm so glad that you enjoyed it 🙂 great idea to make cupcakes!