And now, it’s time for some baking! The Inn at the Crossroads has been one of my favorite sites since I started cooking, not just for the Game of Thrones connection.  They typically have two takes on a recipe – medieval and modern, and they’re all quite good.  

I decided to take on the modern Honeycakes recipe this morning, because I had the honey on hand, and this has sounded amazing for some time now.  

Modern Honeycakes
Makes appx 17 cakes, though they’ll go quite quickly


  • 2.5 c flour
  • .5 t baking powder
  • 1 t ground ginger
  • 1 t cinnamon
  • ½ c (aka 1 stick) butter
  • ½ c brown sugar
  • 1 egg
  • 1 c honey
  • 1 c buttermilk

Combine all dry ingredients except for brown sugar in separate bowl, and sift together.  In a larger bowl, cream together the butter and brown sugar with an electric mixer, then add the egg and mix thoroughly, and then the honey, and do the same.  Split the dry ingredients in three and the buttermilk in two, and alternately add them to the mixture, starting and ending with the dry ingredients.

Turn the oven to 350 (or, if your oven runs hot like mine does, 325), and start filling a no-stick muffin tin.  Take a large spoon, and fill each tin with a spoonful (which will give you appx 2/3rds full tins).  Throw in the oven for a half hour (or until golden brown, either/or).


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