Celebration Seed Cakes

Misti Anslin Delaney, Michigan

• 1/2 lb. butter
• 1/2 c. white sugar
• 1/3 c. brown sugar
• 1/3 c. honey
• 5 eggs
• 2 c. fresh ground wheat flour
• 1/2 tsp. salt
• 1 tsp. vanilla
• 2 tsp. baking powder
• 1 tsp. cardamom
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ginger
• 1/4 tsp. clove
• 1/2 c. toasted poppy seeds
• 1/2 c. toasted sunflower seeds
• 1/2 c. toasted pumpkin seeds
• 1/2 c. pine nuts
• 2/3 c. milk

Preheat oven to 325°F.

Butter and lightly flour muffin tins.

Cream the butter and white sugar until fluffy.

Add brown sugar, and continue creaming.

Add egg yolks, vanilla, and honey and blend well.

Sift flour, salt, baking powder and spices onto a plate or a piece of waxed paper.

Alternate mixing the milk and the flour mixture into the butter mixture in at least three stages.

Beat until smooth.

Stir the seeds into the cake mixture until evenly distributed.

In a separate bowl, whip the egg whites until stiff but not dry.

Gently fold the egg whites into the cake mixture.

Spoon the cake mixture into muffin tins and bake. Depending on the size of the cakes, this can take between 20 minutes and an hour. When they're done, a toothpick inserted in the middle of a cake comes out clean and dry.

Let cool for a few minutes before turning the cakes out onto a cooling rack.

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