This totally delicious honey cake isn’t actually made with honey; much cheaper golden syrup is used instead.
I always make it 3 or 4 days in advance of when I want to serve it as it matures beautifully. So if you want to freeze it – and it freezes beautifully – perhaps wait for 2 or 3 days before putting in the freezer.
1lb golden syrup
½ pint warm water
7oz dark brown Muscavado sugar
8oz sunflower oil
3 eggs
1lb self-raising flour
½ teaspoon cinnamon
2 teaspoons mixed spice
½ teaspoon baking powder
1 teaspoon bicarbonate of soda, dissolved in 2 tablespoons of sweet red wine
A few flaked almonds (optional)
- Line a 10” square tin with parchment. Leave a little parchment sticking out of the tin so that you can easily pull the cake out once it’s baked and cooled a little. (I put a little of the mixture between the parchment and the tin to make sure the parchment sticks to the side of the tin, otherwise in a fan oven, the parchment it can tend to fall on top of the cake mix)
- Warm the syrup in a saucepan, then add the water, sugar and oil and mix together till sugar has melted.
- Beat the eggs in a bowl and add the syrup mixture.
- Put all the dry ingredients in a bowl and add to the eggs and syrup mixture.
- Add the dissolved bicarb in wine and beat together till smooth
- Put in a 10” square tin lined with parchment or split between 2 loaf tins 9 ¼ x 5 ¾.
- Sprinkle a few flaked almonds on the top for decoration (optional)
- Bake 1 hr in the square tin, or ¾ hour in the loaf tins at gas no. 3 or 150 C electric circotherm (Conventional F 325 or Conventional C 160)
When the cake(s) have cooled slightly, take out of the tin and place on a wire rack to complete the cooling process. When cool, wrap totally in parchment paper, before wrapping again in foil and leaving for 3 or 4 days for the flavours to mature.
The square cake can be cut into 4 ‘strips’, one for eating and 3 for freezing.
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