Sherrinda Ketchersid's Honey Cakes

Sherrinda Ketchersid is a lover of stories with happily-ever-after endings. Whether set in the past or present, romance is what she writes and where her dreams reside. Sherrinda lives in north-central Texas with her preacher husband. With four grown children, three guys and a gal, she has more time and energy to spin tales of faith, fun, and forever love. Learn more about Sherrinda and her writing at www.sherrinda.com.

Sherrinda's Latest Book Release: Lord of Her Heart  

Lady Jocelyn Ashburne suspects something is amiss at her family’s castle because her father ceases to write to her. When she overhears a plot to force her into vows—either to the church or a husband—she disguises herself and flees the convent in desperation to discover the truth.

Malcolm Castillon of Berkham is determined to win the next tournament and be granted a manor of his own. After years of proving his worth on the jousting field, he yearns for a life of peace. Rescuing a scrawny lad who turns out to be a beautiful woman is not what he bargained for. Still, he cannot deny that she stirs his heart like no other, in spite of her conniving ways.

Chaos, deception, and treachery threaten their goals, but both are determined to succeed. Learning to trust each other might be the only way either of them survives. Buy the book HERE.


Sherrinda's Sweet Honey Cakes


1 1/4 cups (175g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves , optional
1/4 teaspoon ground cardamom or nutmeg , optional
2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (120 ml) honey
1/3 cup (80 ml) canola oil (or vegetable, safflower)
1/2 cup warm coffee or tea (mix 1/2 cup hot water with 1 teaspoon instant coffee or 1 tea bag)
1/2 teaspoon vanilla extract
1/4 cup (25g) sliced almonds, pecans or walnuts, optional

Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside. 


In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix. 

Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely. 

The cake tastes better a day after it’s made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.