Cherokee Wild Huckleberry Cake Recipe

So, I neglected to put the recipe for this cake up on here before I started baking it. This recipe is from the book A World of Cake: 150 Recipes for Sweet Traditions by Krystina Castella, and I do not own it at all. I am giving the measurements in US Measurements, not metric.

For the Cake:
1 1/2 cups all-purpose flour (I used unbleached flour)
3/4 cup corn flour/masa harina
2 1/2 teaspoons baking powder
1/8 teaspoons salt
3/4 cups (1 1/2 sticks) unsalted butter
4 eggs, beaten
3/4 cup milk (I used skim milk)
3/4 cup honey (flavored honey- orange, sage or lavender) (I used orange blossom)
1 1/2 cups fresh huckleberries (I used blueberries, but you can also use cranberries)
3/4 cup walnuts

For the Glazed Nuts and Berries:
2 tablespoons honey
2 tablespoons water
1/3 cup huckleberries
1/4 cup chopped walnuts

Preparation:
Preheat oven to 350 degrees Fahrenheit. Butter and flour an 8-inch dome cake pan (or a 9-inch square cake pan)

Making the cake:
Combine the flours, baking powder, and salt and the set aside. In a separate large bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the eggs, milk, and honey and beat well. Slowly blend the flour mixture into the butter mixture. Gently stir in the huckleberries and walnuts.

Baking the cake:
Pour the batter into the prepared pan. Bake for 35-45 minutes, until a knife inserted into the center comes out clean. Let cool in its pan (I baked it for 55 minutes and the knife came out clean the second time).

Glazing the nuts and berries:
Thin the honey with the water in a skillet over medium heat. Add the huckleberries and walnuts and cook for 1 minute, stirring to coat.

Serving the cake:
Flip the cake onto a serving plate, domed side up. Top with the glazed nuts and berries.

The author recommended if you use cranberries instead of blueberries or huckleberries, that you omit the walnuts. I may try this with cranberries next time, but I think having a cranberry walnut honey cake would be delicious.

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