1/2 c. butter,softened
1/2 c. sugar
1/2 c. honey
3 eggs, beaten
1/2 c. milk
1 1/2 c. plus 1 tbsp unbleached flour
2 t. baking powder
1/8 t. salt
1 c. fresh huckleberries or blueberries or frozen/canned

preheat oven to 350 f. in a mixing bowl, cream together
butter, sugar and honey. beat in eggs and milk. sift in 1
1/2 c. flour, baking powder, and salt. combine
thoroughly. in a small bowl, toss berries with remaining flour. gently fold
berries into batter. pour batter into
a 5×9 inch loaf pan. bake for about 1 hour, until
the cake is golden brown and a knife inserted in the
center comes out clean. serves 6 – 8
note –
hucklebberies and blueberries are members of the same family,
but huckleberries are smaller and darker. both
berries were a major source of food for the southeastern
tribes, who ate them fresh, stewed, and cooked with meat
(pemican). large quantities were also dried for winter use.
some early scottish and english traders married into
the leading cherokee families and their love of baked
goods is aparent in the pies, cakes, and cobblers that
are very much a part of the indian cooking of my

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