Spring Honey Cake

I can’t remember why I added this cake to my baking to-do list. But it’s now spring, so I feel I have to honour whatever reason I added it for and bake it.

For some reason, despite this recipe being from The Granuaid, it’s in cups and cubits… but I’m playing along!

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That’s a lot of honey…

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Plus a lot of oil and eggs…

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While all the wet stuff whisks up, I cup out the dry stuff. Unusually for a cups recipe it uses self-raising flour. Our Yankee friends do have self-rising flour, but you rarely see them use it.

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In typical Yankee style, it’s dry into wet. Then to an already wet batter hot water gets added.

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So wet is the batter I’m worried about it leaking, so I’m putting it on a tray, where it bakes for 45 minutes at 160C fan before I start poking it with a toothpick to see if it’s done.

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LOL – after 45 minutes it was still clearly liquid in the middle. 15 minutes later it wasn’t much better. In the end it took an hour and half before a toothpick came out dryish… and it was still a bit wobbly!

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An extended 30 minutes before removing the tin.

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Yeah… it sank ‘a little’ :( Maybe it needed an extra hour in the oven ;)

SAMSUNG CAMERA PICTURESOn my first taste I thought it was in need of some cream, but after a few more bites I realised it was like those Jamaican loaf cakes you get, and delicious! A ginger version of this would be amazing.

 

One thought on “Spring Honey Cake

  1. Your cake might have sunk a little because there was quite a lot of honey in it. I’ve found that parkin or cakes with a lot of syrup in them often sink slightly.

    mm

    Like

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