On Saturday I attended the Biannual Austin Area Pagan Meetup Workshop (whew!) and Potluck. It was great! So informative and fun. The presentations were well-researched and relevant. I have to say—for all the bickering that can go on online, for all the naysaying about the Pagan community within the Pagan community…I don’t see that in the Pagans I’ve become involved with. They’re all different religions or philosophies, from eclectic to Druid to Wiccan (traditional, solitary, derivative covens) to reconstructionist to Asatru and guess what…? Everyone manages to go to the same meetup and have a damn good time.
That aside, for the potluck I made a recipe called Honey Bun Cake. I made a gluten-free version that turned out great, and as I was making it I realized it would be a perfect Imbolc dessert or to be served in the cakes and ale portion of any ritual. The cake itself is very dense, chewy and moist, while the topping is nice and crunchy. It really does remind me of those old honey bun snack-cakes.
Honey Bun Cake, Gluten Free
A lot of the proportions depend on how dry your cake mix is—gluten free mixes can vary considerably. I used King Arthur’s Yellow Cake Mix and these are the proportions I use. By the way…King Arthur gluten-free mixes are amazing. All of them.
1 gluten-free yellow box cake mix
1 cup sour cream (maybe a little more if your box cake is very sweet)
1/2 c. oil
Milk to thin the batter. I think I ended up using around 2 cups.
Up to 1/3 c. brown sugar
Up to 1/3 c. honey
1 tbsp. cinnamon
2 c. powdered sugar
1/4 c. milk
Preheat the oven to 325.
Mix the cake mix, eggs, oil, sour cream and milk until smooth. Some lumps are fine, just not big lumps. Pour into a greased 9 X 13 pan.
Sprinkle the brown sugar, cinnamon and honey on top of the batter. Swirl with a dinner knife. Bake at 325 for 35-45 minutes.
For the icing, whisk together the powdered sugar and milk until desired consistency. Pour onto the hot cake and let set for about 10 minutes.