Christmas Honey Cake
Easy recipe for a rich, moist honey cake: perfect with a cuppa. Coffee And Tea.Winter Special.
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Serves Serves 8
Ingredients
- 170 g / 6 oz clear honey
- 140 g / 5 oz butter
- 85 g / 3 oz light Muscovy sugar
- 2 eggs beaten
- 200 g/7 oz self raising flour, sieved
- water
For the icing
- 55 g / 2 oz icing sugar
- 1 tbsp clear honey
- hot water
Method
- Preheat oven to 180 C / 350 F/Gas 3 and butter and line the bottom of a 7 in / 18 cm cake tin.
- Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
- Remove from the heat and mix in the eggs and flour.
- Spoon into the cake tin and bake for 40 to 45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
- Cool slightly in the tin before turning out onto a wire rack.
- While the cake is still warm, make the icing by mixing the sugar and honey together with 2 to 3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.
