Fresh Fennel Cake with Lemon Whipped Cream Shredded fresh fennel and fennel seed flavor this perfect picnic cake. 1 1/2 c. quality margarine or butter 1 1/2 c. agave nectar or honey 4 eggs 1 ½ tsp. each anise oil or extract and vanilla 4 c. whole wheat pastry flour, or unbleached flour 3 tsp. baking powder 1/4 tsp. baking soda 1 tsp. salt 1 tbsp. crushed fennel seed 1 tsp. ground cardamom 1 tsp. allspice 2 c. shredded fresh fennel bulb 1 c. currants 1/3 c. fresh lemon juice Preheat oven to 350 degrees. Generously butter 9 X13 inch baking pan. In large bowl, beat together first five ingredients. In smaller bowl, whisk together the next seven, dry ingredients. In third small bowl, mix shredded fennel with currants and lemon juice. Add flour then fennel mixes alternately to egg batter, beginning and ending with flour. Pour into prepared pan, and bake 40 to 50 minutes, until toothpick inserted in center of cake comes out clean. Cool. Finish cake with Lemon Whipped Cream or Lemon Cream Cheese Frosting. Lemon Whipped Cream 1 pint heavy whipping cream 3 tbsp. honey 1 tsp. pure lemon extract 1 tbsp. finely minced lemon zest Whip all ingredients until soft peaks form. Serve a dollop with each piece of cake. Lemon Cream Cheese Frosting 1 c. butter or margarine, softened to room temperature 1 lb. cream cheese, softened 1/2 c. honey 1 tbsp. pure lemon extract Beat all ingredients until well blended and fluffy. Frost cooled cake.