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Spiced Dandelion Nut Cake

A rustic spring cake made with fresh dandelion petals, warm spices, toasted nuts, and finished with a silky dandelion caramel drizzle.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk
  • 1 cup dandelion petals
  • 1 cup mixed nuts chopped and toasted

Equipment

  • Mixing bowls
  • Cake pan
  • Wire rack
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C) and prepare cake pan.
  2. Whisk dry ingredients together in a bowl.
  3. Cream butter and sugar until fluffy.
  4. Add eggs and vanilla, mixing well.
  5. Alternate adding dry ingredients and milk.
  6. Fold in dandelion petals and nuts.
  7. Bake 35–40 minutes and cool completely.
  8. Prepare caramel drizzle and pour over cake.

Notes

Ensure dandelions are pesticide-free before use.