Recipe: Honey Drop Cakes Source: New Royal Cook Book Date: 1922
I decided to take a break from the 1940s and explore some of the other cookbooks my great-grandmother left behind.
She has many books that were put out by baking powder companies but I chose this one because it looked like one of the oldest.
Printed in 1922.
In a section entitled “Cookies and Small Cakes” a recipe for “Honey Drop Cakes” caught my eye as I am always looking for recipes that substitute honey for more refined sweeteners.
Here is the original recipe.
I am not sure what “greased individual tins” would look like. Did they have a special “small cake” pan in the 1920s? Or, if I greased my muffin tin, would I get little round cakes? Motivated by simplicity (with all of the positivity I try to muster around washing dishes, I haven’t been able to convince myself that I like washing muffin tins!) I decided to go with the drop method instead.
The end result was definitely more cookie than cake, (maybe a cake-like cookie?) but oh so good! They kept well in a cookie tin for as long as they lasted (which wasn’t long since hubby loved them too.)
I then made a second version, taking out the sugar and adding some yummy add-ins. They came out looking completely different, but got rave reviews.
Here are my two variations.
Honey Drop Cakes (original)
Cream 1/3 cup softened butter, add 1/4 cup sugar, 1/2 cup honey, a beaten egg yolk (save the white for later!) and 1/2 tablespoon lemon juice. Mix well.
Add in 1 1/2 cups whole white flour and 1 1/2 tsp baking powder.
In a small bowl, beat egg white. (The recipe didn’t state how much to beat the white, so I stopped when it was white and foamy.)
Fold the egg white into the batter.
Drop far apart on greased baking sheet. I found I could fit 8 on mine with enough room for spreading.
Bake at 400 degrees for 8 – 10 minutes. (The original recipe says to cook in a hot oven for 10 – 15 minutes. My first batch was burnt by 10 minutes so I turned the oven down to 375 and they were still done before 10 minutes had passed, so keep your eye on them the first time.)
They are a rather plain cookie (or cake?) but that sweet honey taste gives them a nice flavour. You could even switch things up by using different types of honey. Or, you could try my second variation.
Lemon Cranberry Nut Honey Drop Cakes
- 1/3 cup softened butter
- 1/2 cup honey
- 1 egg, separated
- 1/2 tablespoon of lemon juice
- zest from 1/2 lemon
- 1 1/2 cups whole white flour
- 1 1/2 tsp baking powder
- 1/4 cup each dried cranberries and chopped walnuts
Combine the batter as outlined for the original recipe, adding the lemon zest in with the juice, and folding in the cranberries and walnuts before the egg white. Cook on greased pans at 375 for 8 – 10 minutes, or until done.