Solstice Dragon Cake

[Labrys]

Yep, getting pagany chef-ish.

We make this in a dragon pan because we have a lot of Welsh blood and besides, we like dragons!

This is an adaptation of the favorite family Stout Cake used for all sorts of parties, holidays, etc.  The goal of this one was balancing ingredients to planetary correspondances, but with a preponderance of Sun and Fire/Air element goodies to highlight the heavy masculine power of the Summer Solstice!

(I will give correspondances if requested)
2 ex large eggs (or three average)
3/4 c olive oil
Beat these together in the mixer while you assemble the rest:
3 tsp cinnamon
2 tsp ginger
1 tsp mace
1/4 tsp each: cloves, allspice, nutmeg, aniseed (crush seeds in mortar)
1/2 c brown sugar
2/3 c dark honey (I used mint honey--extra "fire")
1/2 c fruit preserves--I used fig
1 c flat stout beer---Guinness,or such is good.
2 1/2 tsp baking soda
1/4 tsp dried yeast in 2 T warm water
1 c dried shredded unsweetened coconut
1 c salted macadamia nuts--shredded (measure AFTER shredding)
1 c  all purpose wheat flour (or spelt if gluten is an issue)
1 c light rye flour
1/2 c white rice flour
1/2 c amaranth flour

Now, with mixer going, add all the spices and the brown sugar.
Mix honey and preserves together---add to mixer blend, stirring on low.
Add soda and wheat flour, add 1/2 the beer and stir smooth.  Add rye flour, rice and amaranth flours.  Pour in the rest of the beer and the yeast sponge.
Add coconut and macadamia nuts.  Blend well.

Pour into prepared pan of choice and bake at 350 until done, this will take longer in a tube pan, obviously.  I start checking the center with a pick at the 45-50 minute mark.  My rather shallow Wilton dragon pan will take almost one hour.

We serve this with a honey syrup with more planetary correspondences:
1 c honey
1/2 c. lemon juice and the grated zest of the lemon
large pinch saffron
1/4 tsp bergamot oil (or substitute several fresh bay leaves and simmer a bit longer)

**If desired, at the last minute, add up to a cup finely chopped dried pineapple and apricots for color and texture.  If this is poured over the cake, it gives a jewel-studded appearance.

[Lark]

Your cake sounds absolutely yummy.  I'll have to try the recipe one of these days.

My contribution to Litha this year was my lime dacquiri cheesecake.  It's cold, smooth, and very tart...perfect for a summer evening.  I'll have to post the recipe here later this morning.

-Lark-