July 27, 2017
Desserts, Cakes, Fancy/Entertaining,
Fish, Easy/Beginner Cooking, Kid Pleaser, Christmas, Easter, Entertaining, Fall/Autumn, Rosh Hashanah, Winter, Oven Bake, Kosher, Non-Dairy, Vegetarian, Make it from scratch more
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Preheat oven to 325°F.
In a large bowl, beat eggs, sugar and oil until pale in color.
Add honey, and mead. Mix.
In a second bowl, combine flower, baking soda, baking powder, cinnamon, and ginger.
One cup at a time, add dry ingredients to wet ingredients.
Stir until smooth.
Transfer batter to a greased 10 x 14-inch baking dish.
Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out dry.
Let cake cool and cut into honeycomb shapes.
Drizzle with lavender honey and garnish with fresh lavender flowers, if desired.
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