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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is a yummy spicy cake I made for DB for his birthday. We were going away to the coast - it keeps really well and is actually better to eat the day after baking. Make sure you use a reasonably strongly flavoured honey in this too... From 'Cooking with Herbs and Spices'. Ingredients:
2/3 cup butter |
1/2 cup soft light brown sugar |
3/4 cup honey |
1 3/4 cups self raising flour |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon caraway seed |
1/4 teaspoon ground cloves |
2 eggs, beaten |
3 cups icing sugar |
Directions:
1. Preheat the oven to 180C or 350F, and grease the chosen tin.
2. Put butter, sugar, honey and 1 tbsp water into a saucepan and heat gently til melted and dissolved.
3. Remove from heat and cool well - about 10 minutes.
4. Sift flour into a bowl and mix in the spices.
5. Make a well in the centre and pour in the honey mix and eggs and beat until smooth.
6. Pour into prepared tin and bake 40-50 minutes or until done.
7. Make the icing by sifting the icing sugar into a bowl, stirring in enough water to make a flowing consistency and spoon it over the cooled cake. I used lemon juice instead of water in the icing - but that's just because I use any excuse to get citrus into foods! I think you could get as creative as you want with the icing. Enjoy!
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