Henny Penny Farmette

Preparing ingredients for honey cake

Honey cake has been called the world’s “oldest-known cake.” Versions of the cake date to biblical times, although food historians will tell you that it wasn’t really called cake back then. The English term “cake” dates to the thirteenth century and derives from the old Norse word, “kaka.”

Modern pastry chefs have the ancient Egyptians to thank for pioneering the culinary process of baking. The ancients’ version of  honey cake was most likely an old-world type of flat bread drizzled or lashed with honey, the sweetener of choice during ancient times. In fact, bread and cake (even today) are not too different. Think of pumpkin bread or banana nut bread. A slice of either at breakfast is like having dessert in the morning.

The Romans added eggs and butter to get a lighter dough. Cooks began to add nuts and dried fruits such as dates, figs, and raisins to make their honey “cake” even more mouth-watering and special.

Although that round shape that we associate with cake today didn’t emerge until the seventeenth century, medieval bakers in Europe had for centuries continued to create new versions of the honey cake with spices such as ginger. In fact, the taste for ginger resulted in gingerbread. The addition of dried fruits, nuts, spices, and (later) rum and brandy yielded the cake we know today as fruitcake.

The following recipe is more of a medieval style honey cake, although during the medieval period cakes tended to be smaller than we think of them today.

Old World Honey Cake

Ingredients:
1 cup plus 1 tablespoon honey (preferrably dark)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cardamom
2 teaspoon baking soda
1/2 cup softened unsalted butter
1 cup dark brown sugar
4 eggs (separate yolks from whites)
1/2 cup unflavored Greek yogurt
1/2 cup cottage cheese
1 tablespoon fresh orange zest
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup raisins
10 dates, stoned and chopped
1 cup walnuts, finely chopped
Directions:
Preheat the ove to 300 degrees Fahrenheit. Grease a ten-inch tube pan.

Combine honey, cinnamon, nutmeg, and cardamom in a saucepan over medium high heat and bring to a boil, stirring often. Add baking soda, stir in, and remove from heat and let cool.

In a mixing bowl, cream butter with brown sugar. Beat in one egg yolk at a time. Add this to the honey/spice mixture.

In a bowl, mix yogurt, cottage cheese, and orange zest.

Sift half the flour and the salt into the honey/spice mixture (that now also contains the creamed butter, sugar, and eggs). Combine remaining flour with raisins, dates, and walnuts. Mix this into the bowl of batter.

Pour the batter into the greased tube pan and bake for 1 1/2 hours. Test for doneness by inserting a toothpick into the cake. The toothpick, when pulled out, should have no batter on it.

Cool the cake for 15 minutes before inverting. Brush with 1 Tablespoon of honey.

Optional: Sprinkle with slivered almonds. After the cake is completely cooled, store in an airtight container for 24 to 48 hours before serving.

Copyright Meera Lester 11-28-2012

Super or hive with one of the ten frames removed

The sweet, seductive scent of honey permeates the rear of my property where the honeybee traffic has picked up now that we have had a few warm days. My neighbor Peter told me on Saturday that we would open the hives today. I enjoy helping him with bees, and my organic yogurt wouldn’t taste the same without that sweet honey drizzled on top.

Peter says it’s coming on winter now and the bees need food. Sources of pollen diminish during fall and winter. Our inspection will determine whether or not the bees and their hives are in good shape. Most likely, if there is honey, we won’t harvest it but rather leave it for the bees. Still . . . if there’s an abundance, we might take a frame or two.

When he was just a boy, Peter received his training as a beekeeper from his father. His father’s honeybees kept their Lebanese village supplied with honey. Our purpose in opening the hives today is to inspect the physical structures of the hives for mold, mites, ants, or any foul smell that might suggest a problem.

Tin of Apiguard for Varroa mite; also
medication in powdered sugar and hanging strips

We last medicated the bees during the first week of October. This morning, the bees were so docile, Peter didn’t even suit up. But I did. Even so, the last time I put on the head-to-toe bee suit and the elbow length leather gloves, I still got stung as I was removing the suit.

Smoking the bees to calm them

At approximately 9:30 a.m. , we started to open the hives,  smoking each one, in turn and closely checking each frame. The hives all looked healthy and robust. We removed spent containers of Apigard and the hanging sticks of antibiotic.

After inspecting each frame in each hive, we re-medicated the bees to ward off mites and anything that might attack or weaken the immune systems of the bees. The goal is to keep them healthy and strong so that the honeybees survive with their babies through the winter to swarm in the spring (swarms are the way the bees expand their populations).

Golden honey draining from a frame
into a glass dish

The last three hives were particularly strong. The bees were busily working. Each super (styrofoam box or hive that holds ten frames) was heavy. We reduced the sizes of the hives to two supers instead of a stack of three on top of each other. Smaller hives during the winter means less work for the bees to stay warm and make babies.

Peter handed me three frames of honey to take to my kitchen. He also took a frame or two. Tomorrow, I’ll make a honey cake . . . if I can stop myself from constantly sampling the gorgeous colored, sweet tasting honey that slowly drips from the frames into large glass dishes in my kitchen.

Honeybees swarming in the crotch of a pear tree

In early October, I helped my beekeeper neighbor medicate his honeybees as well as the bees in the hives he had given me. Our work will ensure the bees make it through the winter. Although some beekeepers do not believe much in the value of medicating bees to ensure the health of the colony, my neighbor (who learned beekeeping at the knee of his  father) maintains a healthy colony of bees that are flourishing and producing large quantities of honey.

Healthy bees are necessary for pollination of our nation’s crops. For reasons not well understood, roughly one-third of all the U.S. honeybee colonies have disappeared since 2006 when beekeepers in America and Europe sounded the alarm that worker bees were not returning to their hives and  disappearing at alarming rates. Initially beekeepers and scientists postulated that the honeybee problem could be traced to infection by mites, a fungus, a weakened immune system, contact with pesticides, and/or stress or combinations of several factors. More recently, studies are suggesting that the CCD problem possibly is related to the use of neonicotinoids, a new class of pesticides introduced in the 1990s.

A super of honeybees with ten frames

Chemically linked to nicotine, neonicotinoids are associated with diminishing bee populations in several new studies, although the Agriculture Research Service (ARS), the internal research agency of the U.S. Department of Agriculture, asserts that little is known about the causes of CCD. The ARS offers the following advice to beekeepers: “mitigation must be based on improving general honey bee health and habitat and countering known mortality factors by using best management practices. This includes supplemental feeding in times of nectar/pollen scarcity.” See, http://www.ars.usda.gov/News/docs.htm?docid=15572#bk

Commercial beekeepers feed their bees corn syrup and neonicotinoids have been used routinely on corn. Recently, Harvard Professor Chensheng Lu was quoted in a New Yorker article as stating he believes one reason for CCD is the “link between high-fructose corn syrup and use of neonicotinoids.”

So while my neighbor and I can medicate against pathogens and parasites, we will be watching to see what the EPA, the USDA, and other governmental agencies decide about the widespread use of pesticides and specifically the use of neonicotinoids.