Honey Drop Cake

This recipe is called Honey Drop Cake, but it really sounds like muffins or cupcakes. It appears to be baked in buttered tins. I’m not 100% sure though. I found the exact recipe at another site and it was dated 1915. It came either from a book called Honey and its Uses in the Home, or from a Farmer’s Bulletin. It isn’t clear from that recipe if this should go into muffin tins or a cake tin, either. I’ll transcribe it as it appears, and then restructure the method to be a little more clear. If you should make this do let us know how it comes out!

Honey Drop Cake

3/4 cup honey

1/4 cup butter

1/2 tsp cinnamon

1/8 tsp cloves

1 egg

1 1/2 to 2 cups flour

1/2 tsp baking soda

2 tbsp water

1 cup raisins cut into small pieces

Heat the honey and butter until the butter melts. While the mixture is warm add the spices. When it is cold add part of flour, the egg well beaten, then soda dissolved in the water, and raisins. Add enough more flour to make a dough that will hold its shape. Drop by spoonfuls on a buttered tin and bake in a moderate oven.

In a saucepan over medium heat, warm the honey and butter until the butter melts. Add cinnamon and cloves, stir to combine. Set aside to cool. In a small dish or cup, dissolve the baking soda in the water. When the honey mixture is cooled, add 1/2 the flour, the egg well beaten, the soda/water, and raisins. Mix to combine. Add more flour by 1/4 cups until the dough holds its shape. Drop by spoonfuls on a buttered tin. Bake at 350º until a toothpick comes out clean.

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