bookshelfporn:

Library Rocking Chair

bookshelfporn:

8.5 metres or 27 feet tall Bookshelf 

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“And he would lade them with food to last them for weeks with care…nuts, flour, sealed jars of dried fruits, and red earthenware pots of honey, and twice baked cakes that would keep good for a long time, and on which thy could march far. the making of these was one of his secrets; but honey was good in them as in most of his foods, and they were good to eat, though they made one thirsty. ” 42

1 cup of organic sugar

4 tablespoons of melted butter (cooled)

4 eggs

1 cup of strong coffee (cooled)

1 cup of honey

3 cups of whole wheat flour

2 teaspoons of baking powder

1 teaspoons of baking soda

1 tablespoon of cinnamon

1 1/2 cup of raisins or other dried fruits

1/2 cup of slivered almonds

Preheat the oven to 325. In a large bowl, whisk together the coffee, butter, and honey. In a separate bowl mix together the dry ingredients and the four eggs. Mix until smooth. add the dry ingredients to the coffee mixture, and mix well. stir in the dried fruit and nuts. Pout batter into two circular baking pans, filling about 1/3 of the way up. Bake for about 60 minutes. Cut the cake into thick slices and return them to the oven to bake for a second time for 15 minutes more. serve and enjoy. 

Beorn’s Twice Baked Honey Cakes

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