Honey cakeby Jennifer Kirk |
| Preperation time: 5 mins Cooking time: 50 mins Serves: 6 |
| Recipe Ingredients |
| 175g clear honey; 150g butter; 85g light muscovado sugar; 2 eggs, lightly beaten; 200g self-raising flour, seived; For the honey glaze; 50g icing sugar; 1 tbsp clear honey. |
| Recipe Method |
| Put the honey, butter and sugar into a large
pan. Add 1 tbsp of water and heat mixture until everything is
melted. Remove from heat and carefully mix in eggs and flour. Pour the mixture into a lined and buttered 20cm cake tin. Bake in a preheated oven -180c,fan oven 160c, gas 4, for 40 minutes. The cake should be springy to the touch. Allow to cool in the tin for 5 minutes before turning out onto a wire rack. Whilst cake is still warm make the topping. Mix the icing sugar and honey together with about 1 tbsp hot water. Drizzle over cake. |
| More recipes: |
| Chunky chocolate
orange cookies Lemon butterfly cakes Peanut butter muffins Mocha Victoria sponge Apricot and sunflower seed cookies |
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