The Inn at the Crossroads
  • Home
  • About
    • FAQ
    • From Readers
    • About the Author
    • Interviews and Articles
  • Latest Posts
  • Game of Thrones
    • Game of Thrones Recipes, by region
    • Game of Thrones Recipes, by meal
    • The Official Game of Thrones Cookbook
  • Cookbooks!
    • The Official Game of Thrones Cookbook
    • World of Warcraft Cookbook
    • Hearthstone Cookbook
    • Elder Scrolls Cookbook
    • Firefly Cookbook
    • Overwatch Cookbook
    • Star Wars: Galaxy’s Edge Cookbook
    • Errata
  • Other Recipes
    • Other Fictional Foods
    • Other Historical Foods
  • Contact
    • Sign Up for News!

Witcher – Honey Spice Cake

Guys, I know it’s been a while since I polled you all online about what fictional worlds you’d most like to see new recipes from. Like, a really, really long time. I’ve been mobbed with work projects, and the blog took the hit.

BUT! Witcher was the winner of those polls, and I’m so excited to present you with this spice cake recipe today! The basic outline for the recipe comes from a recipe that you can find in-game, but the proportions of that are… interesting. I’d love to give it a try, as written, one of these days, because I suspect it might be pretty cool. For the meantime, I balanced the ingredients out a little to make a more recognizable cake and added a really tasty honey cream cheese drizzle over top, just because. It’s a really moist, somewhat dense cake with rich spice and honey flavors. Definitely a welcome addition to the breakfast or teatime lineups during this frigid winter week!

 

Recipe for Ra’mses Gor-Thon’s Honey Spice Cake

Note: The original recipe calls for buckwheat honey, which is super dark and heavily flavored, and not liked by everyone. To be on the safe side, a more common wildflower honey will do just fine.

Cake Ingredients:
  • 1 cup whole milk
  • 1 cup honey
  • 1/2 tsp. five spice
  • 1 tsp. cardamom
  • 1/4 cup unsalted butter room temperature
  • 2 whole eggs beaten lightly
  • 2 1/2 cups spelt flour
  • 1 tsp salt
  • 1 tsp. baking soda

Preheat oven to 350F and lightly butter an 8″ round cake pan.

Combine the milk and honey in a small saucepan over medium heat, and warm up until just combined. Remove from heat and stir in the spices and butter. Using a hand mixer, blend in the eggs, then the remaining ingredients, beating until you have a nice smooth mixture. Transfer this into the prepared cake pan, then bake for about 40 minutes, or until a toothpick inserted into the middle comes out clean.

Let the cake cool for about 20 minutes in the pan to let the sides pull away, then turn out onto a cooling rack to cool the rest of the way. While the cake is cooling, make up the icing below.

 Icing:
  • 2 Tbs. runny honey
  • 4 Tbs. cream cheese
  • ~1/2 cup powdered sugar

Using a hand mixer or an immersion blender, blend together the honey and cream cheese until completely smooth, then stir in just enough powdered sugar to get a thick consistency that can still be drizzled. Decorate the cooled cake with whatever pattern you like.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

« Parsnip Pudding, c. 1702
A Discovery of Witches – A Caudle »

8 Responses

  1. Verena Kretschmer says
    January 31, 2019 at 12:19 pm

    Sounds very enticing. It is winter time here, baking time! I would like to give this recipe a shot but I am not sure what your 5 spice combination consists of. Could you please provide the ingredients and measurements.

    Reply
    • Chelsea M-C says
      January 31, 2019 at 1:17 pm

      No problem! It’s Chinese five spice, and while every version is a little different, it’s basically equal parts cinnamon, ginger, anise, clove, fennel seeds, and sichuan peppercorns.

      Reply
  2. DrRandy says
    January 31, 2019 at 8:45 pm

    If I don’t have spelt flour, can I use all-purpose?

    Reply
    • Chelsea M-C says
      February 1, 2019 at 8:33 am

      Definitely! It’ll probably be a little fluffier, which isn’t a bad thing.

      Reply
  3. Starbreaker says
    February 6, 2019 at 10:18 am

    Love the recipe! Is there any chance you could convert the ingredient measurements for those of us who don’t use US measurements please?

    Reply
    • Chelsea M-C says
      February 8, 2019 at 10:10 am

      This should help! https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table

      Reply
  4. Matt says
    April 10, 2019 at 12:48 pm

    For the icing you say to use “runny honey”… can I just use the same honey I use in the cake and/or any honey I prefer? Thanks– can’t wait to try!

    Reply
    • Chelsea M-C says
      April 10, 2019 at 8:08 pm

      Definitely can use the same- it just needs to be honey that hasn’t crystalized, so it still makes an icing that flows. :)

      Reply

Leave a Reply to DrRandy

Leave a Reply to DrRandy Cancel reply

Your email address will not be published. Required fields are marked *

Made something?`

If you’ve made a recipe from the blog, be sure to tag your tasty creations with #GameofFood!

The Official GoT Cookbook!

Browse Old Posts by month

Want to help out? Check out our Amazon Wishlist!

Pages

  • Cookbooks!
    • Elder Scrolls Cookbook
    • Errata
    • Firefly Cookbook
    • Hearthstone Cookbook
    • Overwatch Cookbook
    • World of Warcraft Cookbook
    • The Official Game of Thrones Cookbook
  • Home
    • Game of Thrones Recipes
      • Game of Thrones Recipes, by meal
        • Beverages
        • Bread
        • Breakfast
        • Desserts
        • Main Courses
        • Menus
        • Pies & Savory Tarts
        • Pies & Savory Tarts
        • Sides
        • Soups/Stews
        • Vegetarian
      • Game of Thrones, foods by region
        • The North
        • Kings Landing
        • The South
        • Dorne
        • Across the Narrow Sea
    • Latest Posts
    • Other Recipes
      • Elder Scrolls
      • Other Fictional Foods
      • Other Historical Foods
      • Star Wars
    • Sign Up for News!
    • Contact
  • Star Wars: Galaxy’s Edge Cookbook
  • About
    • About the Author
    • FAQ
    • From Readers
    • Interviews and Articles

Archives

  • October 2019
  • September 2019
  • February 2019
  • January 2019
  • November 2018
  • May 2018
  • April 2018
  • November 2017
  • October 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • August 2016
  • July 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • December 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011

Categories

  • Awesome Stuff (7)
  • Beverages (29)
  • Breads (27)
  • Breakfasts (33)
  • Candy (6)
  • Character Meals (13)
  • Condiments (5)
  • Cons and Signings (2)
  • Cookbook (8)
  • Dessert (71)
  • Drink (18)
  • Fictional (97)
  • Gardening (2)
  • Historical (50)
  • Kitchen Ephemera (4)
  • Main Courses (21)
  • Pies (7)
  • Sides (65)
  • Soup (20)
  • Uncategorized (132)
  • Vegetarian (7)

WordPress

  • Log in
  • WordPress

CyberChimps WordPress Themes

All content copyright 2016