Solar Spice Cake

I used to have a recipe for honey cake that I really liked.

It was a combination of two recipes that I had cut out of magazines. Unfortunately, I never wrote it down and the magazine cuttings were lost a long time ago.

This version from the Weight Watchers website is not quite as good as I remember mine to be. However, it’s easy to make and with a little tweaking might just do the job. Next time I think I’ll forgo the sliced almonds – they add a nice crunch but they’re expensive – and replace them with some raisins mixed in with the applesauce and zest.

Sun Oven Honey Spice Cake

(Adapted for the Sun Oven from Weight Watchers)


1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

2 large eggs

1/4 cup sugar

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Solar Upside-Down Cake

If you find that you Sun Oven baked cakes are coming out a little lopsided try baking an upside-down cake. Any imperfection disappears once it’s flipped over. That makes it an ideal candidate for Sun Oven cooking.

Sun Oven Apple Upside-Down Cake


1/4 cup packed light brown sugar

2 tablespoons butter

1 teaspoons fresh lemon juice

2 baking apples, peeled, halved, cored, and cut into 1/4-inch-thick slices (about 2 cups)

2 tablespoons water

1/3 cup dried cranberries

1 1/4 cups flour

1/4 cup sugar

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Solar Honey Cake

This easy to make cake comes out great in the Sun Oven. It’s good for an afternoon snack or breakfast.

Sun Oven Spiced Honey Cake


1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon baking soda

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Maple, Raisins, and Sun

A cross between a cookie and a cake these maple syrup infused bars go well with an nice cup of tea. It’s another Weight Watchers recipe. I’ve been using a lot of those lately. It must be January.

Sun Oven Maple-Glazed Bars


1 cup all-purpose flour

1/2 cup whole-wheat flour

2 teaspoons pumpkin pie spice

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Solar Blueberry Baked Bunt Cake

This simple cake will look prettier if you bake it in a bunt pan, I think mine got lost in the move, but it comes out just as good in a plain tube pan. Cut any leftover into slices that can be individually wrapped and frozen. Set a slice (or two) out on the counter before going to bed; toasted and topped with jam it makes a decadent breakfast treat. The recipe comes from Weight Watchers so you don’t have to feel guilty about having cake for breakfast.

Sun Oven Blueberry Bunt Cake


3 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 cup fat-free buttermilk

3 large eggs

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Cake Disaster

This simple almond cake is a traditional Italian recipe and one of my favorites. It has a firm, but fairly light texture and is an ideal mid-afternoon snack. I hadn’t baked one in a long time so when there didn’t seem to be enough batter to fill the pan I thought my memory might be faulty and that it would somehow double as it baked. Considering the fact that it contains no baking powder and very little flour that seemed unlikely, but I went ahead and put it in the Sun Oven anyway. I was also surprised to find that it was ready after only 45 minutes. Its baking time in a conventional oven is an hour at 350˚F so I expected it to take at least that long in the Sun Oven. And no, it didn’t expand during baking. I can’t believe it wasn’t until I tasted it, after taking the picture, that I figured out what went wrong – I forgot the sugar! So the Sun Oven definitely was not to blame.

Here’s the recipe. Hopefully yours will come out better than mine.


10 ounces raw almonds, about 2 cups

1 1/3 cup granulated sugar (very important)

8 egg whites

1/2 teaspoon salt

The peel of 1 lemon, grated

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Solar Cranberry Spice Cake

This super moist cake is a perfect candidate for solar baking. It’s another one from this month’s issue of Bon Appétit. I made no changes from the original recipe, apart from a slightly longer baking time, and it came out great. When cranberries go on sale, as they always seem to do after Thanksgiving, I’ll be sure to snatch up a few bags to put in the freezer so I can make it anytime.

The recipe can be found by clicking here.

Solar Spice Cake

When I made the solar roasted turkey thighs last week it was the first time I’d ever used star anise. Since then I’ve been looking for other recipes that call for it. I found this one at It’s a nice change from the usual cinnamon, clove, and nutmeg mixture of so many spice cakes. The star anise and coriander seeds combined with the cream of wheat that’s mixed in with the flour give this cake both a unique flavor and texture. You’ll need a spice grinder to make it; preferably an electric one. Mine is manual and it took forever to grind the star anise.

Exotic Solar Baked Spice Cake


1 1/4 cups all-purpose flour

1 teaspoon baking powder

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Solar Baked Carrot Cake

I needed something sweet for Mark’s packed lunches and had quite a few carrots on hand so I rummaged through my recipes and cookbooks for a carrot cake recipe. I chose this one from “Baking Illustrated” by the editors of Cook’s Illustrated magazine because it claimed to be “good enough to eat on its own”. Since it is going to be cut up into individual portions that will go in the freezer  I wanted something that was good even without frosting and I wasn’t disappointed. The original recipe calls for a 13 x 9-inch baking pan which won’t fit on the leveling tray. I used a 11 x 8-inch pan that fits perfectly, just make sure you get one that doesn’t have handles. The cake came out higher and had to bake a little longer, but since it was solar baked it still came out moist and delicious.

Sun Oven Carrot Cake


2 1/2 cups unbleached all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2  teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

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Solar Baked Chiffon Cake

Back in my early solar cooking days I’d always make new recipes in my indoor oven first, especially baked goods. My reasoning was that if it came out right using a traditional oven but not in the Global Sun Oven I’d know where to lay the blame. I no longer have time for that. When I want to embark on a new baking adventure I go directly to my GSO. And that’s exactly what I did today. I’d never even heard of a chiffon cake, let alone baked one, before I found this recipe in the L.A. Times. I’ll admit I was a bit nervous, I’ve had my fair share of cake disasters, with and without the Sun Oven, but I decided to go for it anyway. It came out great.

I didn’t make any changes to the original recipe – which contains my all time favorite instruction “Set the pan aside in a quiet place until cooled completely, 1 to 2 hours.” – even the cooking times were the same.  Click here to read the recipe.

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