Dessert: Canada – Yukon – Fireweed Honey Cake

Serving Size: 8

Approximate Time

Prep 30 min

Cook 40 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1/2 tsp (1 g) ground cinnamon
- 1/2 cup (100 g) packed light brown sugar
- 3/4 cup (255 g) fireweed honey, divided (about 3/4 cup for batter + 2 tbsp for glaze)
- 1/2 cup (113 g) unsalted butter
- 3 large eggs (approx. 150 g)
- 3/4 cup (180 ml) buttermilk
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) finely grated lemon zest
- 1/2 cup (60 g) powdered sugar (for glaze)
- 1 tbsp (15 ml) fresh lemon juice (for glaze)
- Optional garnish: 1 cup (150 g) fresh Yukon berries or other berries, or 1 cup (240 ml) lightly whipped cream

Instructions

Short Description:
A moist, tender honey cake that highlights floral fireweed honey from the Yukon, finished with a light honey-lemon glaze. It’s a simple, rustic dessert that showcases the region’s distinctive sweet flavor.

Regional Notes:
This Yukon version uses local fireweed honey (from the ubiquitous Chamerion angustifolium) as the primary sweetener, giving the cake a fragrant, floral character different from generic honey cakes. The recipe keeps additional spices minimal to let the delicate fireweed notes shine.

1. Preheat oven to 350°F (175°C). Butter and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper, then lightly butter the parchment.
2. In a medium bowl, whisk together 2 cups (250 g) flour, 1 tsp (4 g) baking powder, 1/2 tsp (2 g) baking soda, 1/2 tsp (3 g) salt, and 1/2 tsp (1 g) cinnamon. Set aside.
3. In a small saucepan, melt 1/2 cup (113 g) unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3–4 minutes. Remove from heat and let cool for 3 minutes.
4. In a large bowl, whisk 3 large eggs (approx. 150 g) with 1/2 cup (100 g) packed light brown sugar until smooth. Whisk in 3/4 cup (255 g) fireweed honey, the cooled browned butter, 3/4 cup (180 ml) buttermilk, 1 tsp (5 ml) vanilla extract, and 1 tsp (2 g) lemon zest until combined.
5. Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined; do not overmix. The batter will be pourable but slightly thick.
6. Pour batter into the prepared 9-inch (23 cm) pan, smooth the top, and tap the pan gently on the counter to remove large air bubbles.
7. Bake for 30–40 minutes, or until the top is golden and a skewer inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
8. While the cake cools in the pan for 10 minutes, prepare the glaze: whisk together 1/2 cup (60 g) powdered sugar, 2 tbsp (30 ml) fireweed honey, and 1 tbsp (15 ml) lemon juice until smooth. Add a teaspoon of warm water if needed to reach a brushable consistency.
9. Remove the cake from the pan and place on a wire rack set over a sheet pan. While the cake is still warm, brush the honey-lemon glaze evenly over the top so it soaks in slightly. Let the cake cool completely on the rack.
10. Serve slices with optional fresh Yukon berries or a dollop of lightly whipped cream. Store leftovers wrapped at room temperature up to 2 days or refrigerated up to 5 days; bring to room temperature before serving.