Honey Spice Cake, for sharing.

This is a great cake, moist, tasty and it’s reassuringly simple to put together – one of those recipes that’s perfect for when you’re in the ‘pottering’ mood, I manage to turn one of these out almost every week as it’s great with coffee.

  • 7oz Self Raising Flour
  • ¾ Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Ginger
  • 1 Teaspoon Mixed Spice
  • 6oz Honey
  • 4oz Brown Soft Sugar
  • 5oz Butter
  • 1 Teaspoon of Water
  • 2 Eggs
  • Icing Sugar for dusting

Sift together the flour, ground ginger, mixed spice and ground cinnamon into a bowl and set aside; originally I used to sieve the flour, but I’ve forgotten to in the past and it’s made very little difference, so if you’re in the mood for sieving do, but it’s really not essential.

Now measure your butter, brown sugar, honey and water into a saucepan and heat gently on the hob stirring regularly with a wooden spoon until all the fat has melted, do make sure the mixture doesn’t boil; and once the mixture is combined take off the heat and allow to cool for at least ten minutes, any less and it’ll cook your eggs!

When your ten minutes is up vigorously whisk in the two eggs followed by the flour mixture making sure the entire mixture is beaten thoroughly, once this is done pour the mixture into a well greased round or square baking tin and place in a pre-heated oven at 160°C for around 30 minutes or until well it’s well risen, run a knife through it just to check the very middle and if it comes out clean, it’s done. Once it’s cooked whip it out of the oven and let it cool thoroughly on a wire grid before finally dusting it with icing sugar, and you’re done!