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Scottish Honey & Whisky Cake
Ingredients:
6 oz self-raising flour (or all-purpose flour with baking powder)
6 oz butter
6 oz soft brown sugar (light brown sugar)
3 beaten eggs
4 tablespoons whisky
Rind of a small orange, grated .... (can also use the juice instead of the whisky)
6 oz self-raising flour (or all-purpose flour with baking powder)
6 oz butter
6 oz soft brown sugar (light brown sugar)
3 beaten eggs
4 tablespoons whisky
Rind of a small orange, grated .... (can also use the juice instead of the whisky)
Ingredients for
butter Icing:
6 oz icing (frosting) sugar
2 oz butter
2 tablespoons clear honey
Juice from a small orange
Toasted flaked almonds as decoration
6 oz icing (frosting) sugar
2 oz butter
2 tablespoons clear honey
Juice from a small orange
Toasted flaked almonds as decoration
Method:
1. Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time.
1. Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time.
2. Whisk until the mixture is pale and fluffy.
3. Sift in half the
self-raising flour (or all-purpose flour and baking powder) and pour in the
whisky. 4. Fold in to the mixture and sift in the remaining flour and again fold
in.
5. Grease two seven inch sandwich tins and divide the mixture between the two,
smoothing the tops. 6. Bake for 20/25 minutes in an oven at 375F/190C/Gas Mark 5
until the cake is a light golden colour.
Turn onto a wire rack to allow it to
cool.
Honey Butter Icing:
Put the butter, honey and one tablespoon of orange juice in a mixing bowl.
Put the butter, honey and one tablespoon of orange juice in a mixing bowl.
Slowly sift in the
icing (frosting) sugar and work the mixture till they are all combined.
Use
half the butter cream as a sandwich between the two halves of the cake and
spread the rest smoothly on the top.
Add the toasted almonds as decoration.
Honey Cake - Recipe 2 (simple)
1.1/2
cups sugar
3 eggs
3 cups plain flour
¼ tsp bi-carb
2.1/2
tspns mixed spice
2 tsps baking pdr
¾ cup veg or sunflower oil combined with 1 cup warm honey & 1 cup warm water
1. Beat eggs and sugar till
thick, yellow and creamy.
2. Sift dry ingredients and add
alternately with the oil, water and honey
mixture. Mix well to combine.
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!
Pour into a large greased and
floured container – baking tin, roasting tin, glass dish etc. Making sure
at least 1-2” is left for cake to rise.
Bake at 325 deg.F. (Gas
3) or 170 deg.C. for approx.
1hr.
Check carefully in center to
see whether cake is cooked through.
You can do this by very
gently pressing the top of the cake or use a clean skewer.
If browned enough but not
cooked through, lightly cover with large sheet of foil so it will continue to cook but wont brown further.
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