HONEY CORN CAKES

Ingredients

• 1 pound Honey
• 1 pound Cornmeal
• 1/2 teaspoon Ground Allspice (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Ground Cloves (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black Pepper (Quantity estimated (not specified in original recipe))
• 1 wineglass Brandy
• 1 pound Chopped Nuts (Walnuts or Pecans)
• 2 tablespoons All-purpose Flour (Quantity estimated (not specified in original recipe))
• 1/4 cup Water (Quantity estimated (not specified in original recipe))
• 2 tablespoons All-purpose Flour (for dusting) (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a saucepan, heat the honey over medium heat until it boils. This should take about 10 minutes. Remove from heat and set aside to cool for 5 minutes.
2. 2In a large bowl, combine the cornmeal, ground allspice, ground cloves, and black pepper. Mix well to ensure the spices are evenly distributed.
3. 3Pour the cooled honey into the cornmeal mixture. Add the brandy. Mix until a loose batter forms.
4. 4Wet your hands with cold water. Take pieces of the dough and knead until the dough comes clear from the hand. If the dough is too sticky, knead in a little all-purpose flour until it is manageable. Add the chopped nuts and mix well.
5. 5Preheat oven to 350°F (175°C). Lightly grease baking tins with butter or cooking spray. Sprinkle with flour and tap out the excess. Spread the dough onto the prepared tins, not too thin.
6. 6Bake in the preheated oven for 25-30 minutes, or until golden brown. The original recipe suggests leaving the oven door open initially to help the cakes rise, then closing it. Check for doneness by inserting a toothpick; it should come out clean.
7. 7Remove the cakes from the oven and let them cool slightly. Spread the tops with brandy and cut into thin slices. Serve warm or at room temperature.