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 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.
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.
Honey Cake Recipe
- 150g / 5oz butter, softened
- 70g / 2.5oz caster sugar
- 100g / 3oz honey
- 225g / 8oz self-raising flour
- 2 eggs
- 4 tablespoons milk
- 1 teaspoon ground ginger
- 1 lemon zest
- Preheat the oven to 165 degrees C
- Grease a 2lb loaf tin
- Cream the butter, sugar and honey
- Beat in the eggs
- Sieve the flour into the mixture
- Add the lemon zest and ginger and milk
- Mix well and turn into the prepared loaf tin
- Bake in the oven for about an hour
- Check with a skewer to see if it comes out clean. If it does not return to the oven for 3-4 minutes and try again
- Allow to cool before turning out of the tin
- Carefully transfer to a cooling rack
- Once cool, keep in an air tight container
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