Tuesday, 4 October 2011

Honey Cake

Oven - 325 deg.F. (Gas 3) or 170 deg.C. for approx. 1hr.

Ingredients & Method:
1.1/2 cups sugar
3 eggs

3 cups plain flour
¼ tsp bi carb
2.1/2 tsps mixed spice
2 tsps baking pdr

¾ cup oil combined with
1 cup warm honey and
1 cup warm water

1. Beat eggs and sugar till thick, yellow and creamy.
2. Sift dry ingredients and add alternately with he oil, water and honey mixture.  
Mix well to combine.

3. Add a handful of sultanas if wanted.  (Lightly flour the fruit before putting into the mix.)

The batter will be pretty runny – don’t worry this is fine!

4. Pour into a large greased and floured cake tin, making sure at least 1-2” is left for the cake to rise.

Check carefully in centre to see whether cake is cooked through.
You can do this by very gently pressing the top of the cake or use a skewer.
If browned enough but not cooked through, lightly cover with large sheet of foil so it wont brown further.

This cake is traditionally made for Jewish New Year - for a sweet year ahead.   
Apples dipped in honey are also eaten.

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