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Honey Cake

May 10, 2020 Penny Leave a Comment

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whole honey cake
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.

Honey Cake Recipe

Ingredients

  • 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

Cooking Directions

  1. Preheat the oven to 165 degrees C
  2. Grease a 2lb loaf tin
  3. Cream the butter, sugar and honey
  4. Beat in the eggs
  5. Sieve the flour into the mixture
  6. Add the lemon zest and ginger and milk
  7. Mix well and turn into the prepared loaf tin
  8. Bake in the oven for about an hour
  9. 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
  10. Allow to cool before turning out of the tin
  11. Carefully transfer to a cooling rack
  12. Once cool, keep in an air tight container

Baking Recipes Cake Recipes From Scratch

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Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

I know what it is to lead a busy life and to want great meals without spending too much time in the kitchen.

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