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Honey spice cake
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Serves: 10 - 12
Butter, for greasing
125g plain flour
100g white rye flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground ginger
1½ tsp ground cinnamon
½ tsp ground allspice
½ tsp ground cardamom
Good pinch ground cloves
Good pinch freshly grated nutmeg
Good pinch salt
Good pinch freshly ground black pepper
125g golden caster sugar
125g clear honey (preferably a fragrant variety), plus 1 tbsp
100ml light olive oil or sunflower oil
100ml whole milk
2 British Blacktail Medium Free Range Eggs
25g flaked almonds
Crystallised ginger, to decorate (optional)
1. Preheat the oven to 170°C, gas mark 3 and butter and line the inside of a 900g loaf tin with baking parchment. Sift both of the flours, bicarbonate of soda, baking powder, all of the spices, salt and pepper into a mixing bowl. Add the caster sugar and mix well to combine.
2. In a measuring jug whisk together the honey, oil, milk and eggs. Add to the dry ingredients and whisk to thoroughly combine. Pour into the prepared tin and spread level. Scatter with the flaked almonds.
3. Bake for 40-45 minutes until well risen, deep golden brown and a skewer inserted into the centre of the cake comes out clean.
4. Leave the cake to cool on a wire rack for 2-3 minutes and then brush the top with the remaining tablespoon of honey and scatter with crystallised ginger if wished. Leave to cool completely.
Typical values per serving:
This recipe was first published in November 2019.