A rich, nutty cake, this American recipe utilizes a small quantity of leftover plain or chocolate cake crumbs. The cake
crumbs must not be stale or the cake will be dry. 12-
8 oz. plus
2 tablespoon butter
2 tablespoons plain
flour 10 oz. sugar
1 teaspoon salt
2 tablespoons clear honey 8 eggs
4 oz. crumbs from
leftover white or chocolate cake 8 oz. self-raising flour 8 oz. Brazil nuts, toasted and ground
Preheat the oven to warm 325°F (Gas Mark 3, 170°C). Grease a 12-inch cake tin with tablespoon of butter and lightly
flour it with the 2 tablespoons of plain flour, knocking out any excess flour. Set the tin aside.
In a large mixing bowl cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy. Stir the salt and honey into the mixture. Beat in the eggs, one at a time. Fold in the crumbs and the self-
raising flour. When the mixture is well blended quickly stir in the nuts.
Pour the batter into the prepared cake tin and place it in the oven. Bake for 1 hours, or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and leave it to cool for 5 minutes before turning it out on to a wire cake rack.