A dense and chewy cake, Honey Spice Cake is an adaptation of an old South African recipe, called Helming Koek (hew-nung cook). It tastes delicious with a cup of tea! Serve warm from the oven, or cold with butter.
1 teaspoon butter
10 fl. oz. clear honey
6 oz. castor sugar
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 tablespoon lemon juice
1 lb. flour
1 teaspoon bicarbonate of soda dissolved in 1 tablespoon milk
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Grease an 8 x 12-inch baking tin with the butter and set it aside.
Place the honey, sugar, cinnamon, all-spice and lemon juice in a medium-sized saucepan.
Set the pan over moderate heat and cook the mixture, stirring constantly, until the sugar has completely dissolved and the mixture is bubbling.
Remove the pan from the heat. Sift in the flour. With a wooden spoon, stir in the dissolved soda and combine the mixture thoroughly.
Turn the mixture into the prepared tin and smooth it down with a flat-bladed knife.
Place the tin in the centre of the oven and bake for 30 to 35 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven. Allow the cake to cool for 30 minutes, or if you want to eat it cold, for 1 hour, before cutting into squares and serving.