Pre-heat the oven to 170°c/gas 4. Lightly oil a 20cm square or 18cm baking tin. Line the base and sides with baking parchment and lightly oil.
If your honey is thick, gently warm over a low heat, then set aside until tepid but still runny.
In a large bowl, beat the butter and sugar until pale and fluffy. Gradually beat in the honey, followed by the eggs, a little at a time. Sift the flour and spice over the mixture and fold in, using a metal spoon. If necessary, add a little milk: the mixture should drop from the spoon in soft blobs. Spoon into the prepared tin.
Bake for 25-30 minutes (depending on the size of your cake) or until golden. Test by lightly pressing the cake with your fingertips; it will spring back if cooked. Transfer to a wire rack and leave to cool in the tin for 5 minutes. Turn out and leave until cold.
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Pre-heat the oven to 170°c/gas 4. Lightly oil a 20cm square or 18cm baking tin. Line the base and sides with baking parchment and lightly oil.
If your honey is thick, gently warm over a low heat, then set aside until tepid but still runny.
In a large bowl, beat the butter and sugar until pale and fluffy. Gradually beat in the honey, followed by the eggs, a little at a time. Sift the flour and spice over the mixture and fold in, using a metal spoon. If necessary, add a little milk: the mixture should drop from the spoon in soft blobs. Spoon into the prepared tin.
Bake for 25-30 minutes (depending on the size of your cake) or until golden. Test by lightly pressing the cake with your fingertips; it will spring back if cooked. Transfer to a wire rack and leave to cool in the tin for 5 minutes. Turn out and leave until cold.
Pre-heat the oven to 170°c/gas 4. Lightly oil a 20cm square or 18cm baking tin. Line the base and sides with baking parchment and lightly oil.
If your honey is thick, gently warm over a low heat, then set aside until tepid but still runny.
In a large bowl, beat the butter and sugar until pale and fluffy. Gradually beat in the honey, followed by the eggs, a little at a time. Sift the flour and spice over the mixture and fold in, using a metal spoon. If necessary, add a little milk: the mixture should drop from the spoon in soft blobs. Spoon into the prepared tin.
Bake for 25-30 minutes (depending on the size of your cake) or until golden. Test by lightly pressing the cake with your fingertips; it will spring back if cooked. Transfer to a wire rack and leave to cool in the tin for 5 minutes. Turn out and leave until cold.
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