By Olga Klesch
The Greeks were very fond of honey and believed that they would have a longer, healthier life if they ate it; the Romans, too, ate honey cake. By the 18th century it was popular in Britain, where it was made in different regions using local honey.
- 225 ml Clear honey (8 fl oz) + 3 tbsp
- 75 Gram Butter (3 oz)
- 350 Gram Plain flour (12 oz)
- 1 Teaspoon Ground mixed spice
- 1 Teaspoon Bicarbonate of soda
- 50 Gram Glacé cherries, halved (2 oz)
- 50 Gram Chopped mixed peel (2 oz)
- 3 Eggs
- 3 Tablespoon Milk
- 1 Large Lemon, zest only
- 25 Gram Flaked almonds (1 oz)
Level of difficulty Average
Cost Average budget
Pre-heat oven to 170 °C / 325 °F / Gas 3.
Grease a 20 cm (8 inch) square cake tin and line the base and sides with greaseproof paper.
Pour 225 ml (8 fl oz) honey into a saucepan, add the butter and heat gently, stirring, until blended. Sift the flour, spice and bicarbonate of soda into a large bowl. Add the cherries and peel. Beat the eggs and the milk together and stir into the honey mixture with the lemon zest. Gradually pour on to the dry ingredients, beating well after each addition, until well blended.
Turn the mixture into the prepared tin and sprinkle with flaked almonds. Bake for about 1 1/4 hours, until the cake is firm to the touch or a skewer inserted in the centre of the cake comes out clean. Using a skewer, prick the top of the cake and spoon over the remaining honey. Turn out and leave to cool on a wire rack. Do not remove the lining paper until the cake is cold.