Welcome to Friday Feast in the Tavern. I'm whisking you away to the shores of Ireland and the land of the Fae! I adore my fae friends and have quite a large collection. It all started with my first faery from my mother many years ago. Was I a child? No. I was an adult woman in my twenties. Yet she knew how much I loved them. Since then, my collection has grown over the decades. I have lost count of how many I have, including pictures and small tapestries.
The recipe below was inspired by my love of the fae (along with my stories), and I hope you enjoy them in your home. As always, feel free to tweak the recipe. Often, I'm swapping out the raisins for dark chocolate chips, sliced almonds, or jelly beans. It all depends on my mood and what I have in the pantry.
Irish Faerie Cakes
1 stick of salted butter (I use Irish Kerrygold)
2/3 cup sugar
½ teaspoon vanilla extract
1 tablespoon of a grated orange
1 ¼ cups of all-purpose flour
¾ teaspoon baking powder
1 tablespoon heavy cream
1/3 cup raisins
Preheat oven to 350 degrees. Grease a 12 cup muffin tin.
Cream the butter and sugar together until light and fluffy. Beat in eggs one at a time, and then add in vanilla and orange rind.
Whisk the flour and baking soda. Add to butter mixture. Add heavy cream.
Fold in the raisins and spoon the mixture into muffin cups.
Bake for 30 minutes. After muffins have cooled, dust with powdered sugar.
"Beware the shimmering eyes of a Celt." ~Chronicles of the Fae from
Quest of a Warrior
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