Honey Cakes Summer Solstice Recipe

Honey cakes bake up like the summer solstice in a pan.

Golden, sweet and almost glowing, this beautiful, pull-apart honey cake sweetens any Litha or Solstice ritual. 

So tie on an apron and follow the recipe below to make your midsummer magical.

(For other ideas on how to celebrate the summer solstice, check out 10 Ways to Celebrate Litha.)

Traditional honey cakes for pagan litha midsummer summer solstice ritual.

Please note:  This post may contain affiliate links.

Why honey cakes?

Across a variety of European and North African cultures, the ancients considered the rare prize of foraged honey a gift from the gods.

In neopagan traditions born out of Western Europe, many practitioners still leave honey cakes in the garden on the night of Midsummer’s Eve to delight the woodland spirits, sometimes called “faeries.”

Serve honey cakes during a summer solstice ritual or leave them on the altar/in the garden as an offering.

With this in mind, I picked up some high-quality honey on my trip to Savannah, Georgia early this year.  I’ve been saving it all this time!

Honey cakes for pagan wiccan Summer Solstice Litha Ritual.

Honey cake recipe for Midsummer's Eve. Perfect way for a kitchen witch to honor the fae!

Pairings

Compliment this honey cake by serving it with fresh fruit and milk.

For the adults and lactose-intolerant, mead (honey wine) also pairs nicely with honey cakes.

Add a bonfire and a few tiki torches, and make this lovely festival meal one to remember.

A few notes:

This post went viral and a lot of my readers shared their experiences, so you get the benefit of their wisdom!

You may end up with a little extra batter.  Subbing out honey for sugar is tricky business, so I concentrated on getting the ratios correct for that and apparently overshot the amount of batter by about 4 cupcakes.

Reduce the ratios as your own risk!  Or just do what one reader did and make some extra cupcakes (perfect for the altar or as an offering).

You Will Need:

-1 honeycomb cake mold

-cookie sheet

-3 cups all-purpose flour

-3/4 tablespoon baking powder

-1/2 teaspoon baking soda

-3/4 cups sugar

-1 teaspoon salt

-1/4 cup honey

-2 sticks butter (softened)

-4 eggs

-1 cup  milk

-1 tablespoon vanilla extract

-oil or cooking spray to grease mold

Step 1

Preheat oven to 325 degrees.  Lower if your oven runs hot.  Grease your silicone honeycomb cake mold.

Step 2

Combine flour, baking soda, baking powder and salt in one bowl.  Set aside.

Step 3

Cream butter and sugar together until fluffy.  Beat in eggs one at a time.  Add honey.  Beat in vanilla.

Step 4

Slowly add flour mixture, alternating with the milk.  Beat until just smooth.

Step 5

Place cake mold on cookie sheet for support during baking.   Pour batter into greased cake mold and put in preheated oven.

Step 6

Watch it!  Honey caramelizes a lot faster than sugar.  Bake until you can plunge a fork into the cake and it comes out clean.

Step 7

Allow to cool for at least 1.5 hours before removing.  Remove carefully from mold by placing another cookie sheet on the “cake side” of the mold and then flipping both cookies over.  Gently pull off the mold and see how you did!!

 

 

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20 Comments

    1. I baked mine for about 30 minutes, but my oven runs HOT so I can never rely on my bake times for other people. I just bake it until a fork comes out clean at a slightly lower temperature than usual because of the honey.

    1. Of course you can use a regular cake pan! Absolutely! The pan is only for presentation and symbolism. If you use a regular cake pan, be sure to grease it well.

  1. So glad the website is back up and I can make this honey cake in time for Litha 🙂 Really enjoy your blog. Thank you!

  2. Just tried! I have a couple questions: Did you use quite a bit of oil in the mold to achieve that golden/crispy edge? Second, when I finally got the mold off it was all in one piece but all the outer combs are pulling away from the center, do you think I over-filled the mold?
    Delicious cake, we made a lavender lemon glaze to go with it!

    1. I did use quite a bit of oil to grease the mold thoroughly. I also think a higher honey content causes it to carmelize the top.

      Not sure about the second part of your question. I let mine cool a looooong time before I pulled the mold, I think that may have helped.

      I’m so glad you enjoyed this project, feel free to post pics!

  3. I followed this recipe and ended up with a bunch of left over batter. Is this recipe for 1 cake or 2 using the affiliate linked honey comb pan?

    1. Thank you for pointing this out.

      Okay, so, one thing I’ve heard since posting this recipe is that the manufacturer makes two different sizes and will randomly send the smaller one.

      That may be what happened.

      I have no idea why they do this and it must be super frustrating!! I’m sorry! I will put a note in the recipe mentioning this.

      About how much batter was left over?

      Thanks!

  4. Hmmm, about 16oz … I was about to fill 4 standard cupcake cups

    The pan I received fit inside my 10″ cast iron with a small amount of space on all sides. I’m not at home to measure it right now.

    1. Okay, I think I may have figured it out (because that sounds like the right size mold.

      It’s been a while since I wrote this (several weeks before the Sabbat) but I usually don’t measure when I cook. I think I recall taking one of my standard cake recipes and adjusting the ratios to sub out some of the sugar for honey. It may not have occurred to me at the time that this would throw off the amount of batter in the mold.

      If that’s the case, then it’s my fault and I’m sorry.

      I’m going to make it again to see if I can get it to fit the pan exactly.

      Oops!

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