Honey Cake

Honey Cake With Lemon And Ginger

This Honey Cake recipe came from my 1957 Yorkshire W.I cookbook that I love to use. It is full of simple recipes – although sometimes the instructions are a bit sparse! And there are no pictures!

I love looking back through older cookery books. I have already tried Almond Slices from this book.

This Honey Cake is delicious with the addition of lemon and honey. A tea time delight!

Honey

Honey makes wonderful sweetener in this cake and creates a different flavour than just using sugar. I use dup some runny honey that had crystallised. If your honey is too solid to use just immerse the jar in a bowl of very hot water and it will soon thin out and become easily useable.

For spreading on bread I like to use local honeys but for the cake any commercial honey should be just fine.

Adding Lemon and Ginger

The recipe suggested the zest of one lemon and 1/2 teaspoon of ginger powder. I used a whole teaspoon as I do like ginger flavour. Try it is as the recipe and then adjust the lemon and ginger quantities when you make it in the future according to your taste.

I used the zest of a quite large lemon. If you can get unwaxed lemons – they are best. If not – give the lemon a good scrub before using a fine grater to get the rind off. Try to use the lemon in something else (Lemon Mousse perhaps!) in the next day or too – or alternatively freeze the juice for use later on.

Loaf Tin

I baked this cake in a 2lb loaf tin. You could use a round cake tin but it will probably cook a little quicker so check the cake sooner than 1 hour.

The cake is quite soft so do allow it to cool before turning it out of the tin – and even then go gently.