Okay, so I suck

I haven't managed to finish the story of the Pennsic cake and look at the time! It's time to ramp up for the October cake. I'm reposting the recipe for the cake because for some reason when I try to get to that page in the archives blogspot coughs and gives me a "can't find this page" error. I'll probably go through and repost all of the entries at some point somewhere else to deal with this.

Ingredients

3 eggs
3 egg yolks
1 1/2 cups butter
1 1/2 tsp baking powder
1/4 tsp salt
3/4 teaspoon saffron (1 teaspoon not ground or packed)
2 cups flour
1/2 cup mead
1/2 cup honey

In saucepan heat and reduce mead and honey until mixture totals 1/2 cup. Cool. Preheat oven to 350 degrees and set rack in middle of onion. Prepare cake pan. Cream the butter to a smooth mayo like consistency. Beat eggs, egg yolks, and honey mixture at moderate speed to blend, then increase speed and beat 5 to 6 minutes more until mix is a thick, pale yellow, creamy and the consistency of light whipped cream.


Mix flour and baking powder. Turn flour out onto waxed paper. At slow mixing speed gradually sprinkle the flour into egg mixture, taking 15 to 20 seconds. Do not overmix as this will deflate the eggs. Still at low speed and using one spatula to remove the butter from bowl and another to disloge it from first rapidly incorporate the butter into the egg mixture taking no more than 15 to 20 seconds.


Bake about 1 hour at 350 degrees.