Honey Cake

Made with good natural ingredients, honey, fruit and wholewheat flour, Honey Cake may be served plain or iced. It is ideal for afternoon teas, cat into thick slices and spread with butter.

7- -½ teaspoon butter

1 lb. wholewheat flour

½ teaspoon salt

½ teaspoon grated nutmeg

2 teaspoon ground cinnamon

½ teaspoon ground ginger

1 teaspoon bicarbonate of soda

8 fl. oz. clear honey

3 fl. oz. vegetable oil

3 eggs, lightly beaten

3 tablespoons milk grated rind of

1 lemon

1 tablespoon ginger conserve or jam

6 oz. soft brown sugar

2 oz. glace cherries

2 oz. chopped mixed candied peel 2 oz. slivered almonds

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C). Lightly grease a 7-inch round deep cake tin with the butter. Line the tin, bottom and sides, with grease-proof or waxed paper. Set aside.

Sift the flour and salt into a large mixing bowl. Mix in the nutmeg, cin-namon, ginger and soda with a wooden spoon or spatula. Set aside.

In a medium-sized saucepan, heat the honey with the oil over low heat, stirring gently with a wooden spoon until the oil is absorbed into the honey. Remove the pan from the heat and set aside.

In a medium-sized mixing bowl, beat the eggs and milk together with a wire whisk or rotary beater until the mixture is frothy. Mix in the lemon rind and conserve or jam, then pour in the honey and oil mixture, stirring constantly.

Make a well in the centre of the flour mixture and gradually pour in the honey mixture, stirring constantly. Continue mixing until all the ingredients are well blended. Stir in the sugar, cherries and peel.

Pour the mixture into the cake tin and cover the top with the slivered almonds. Place the tin in the lower half of the oven and bake for 1-j hours or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and allow it to cool in the tin for 10 minutes before turning it out on to a wire rack to cool completely.

Remove the greaseproof or waxed paper and serve cold.

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