A Recipe From Allington W.I.
Contributed by: Liz Bailey.
170g/6ozs clear honey
85g/3ozs light muscovado sugar
2 eggs beaten
200g/7ozs SR flour
Preheat oven to 180˚C/350˚F/Gas 3 and line and butter the bottom of 7in/18cm cake tin
Measure the honey, butter and sugar into a large pan.
Add 1Tbl of water and heat gently until melted
Remove from heat and mix in the eggs and flour
Spoon into the cake tin and bake for 40 – 45 mins until the cake is springy to the touch and shrinking slightly from the tin
Cool slightly in the tin before turning out onto a wire rack
While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle the icing over the cake in whatever design you fancy.