The recipe I use is from my wife's mum, and she's not sure where it came from but it looks very similar to Flo Greenberg's; it doesn't really matter of course, as this is now our family recipe! One of the odd things is that this doesn't actually taste of honey much - the ginger and spices are much more obvious. I haven't tried it without honey to see what difference it makes, but I've used various different types of honey and that definitely makes no difference!
I rarely bake cakes, and I only make this once a year, which means it has taken a long time to refine my method. One thing I have learned is that although you can use an electric mixer to cream the eggs and sugar, after that you should mix all the ingredients together by hand.
- 12 oz (340g) plain flour
- 1 tsp (generous) baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- ½ tsp mixed spice
- 6 oz (170g) caster sugar
- 2 eggs
- 8 oz (227g) clear/runny honey (plus about 60-70g for glazing)
- 2 tbsp oil
- ¼ pint (142 ml) warm water
- Prepare a floured and greased (or lined) tin. I use a 2lb loaf tin.
- Mix the dry ingredients together, apart from the sugar.
- Cream the sugar and eggs, using an electric mixer.
- Add the honey, oil and water to the egg mixture, mixing gently by hand.
- In a new bowl, alternate adding the dry and wet mixtures, mixing well but gently, by hand.
- Pour the combined mixture into the tin and put in the oven.
- Bake for about an hour, until it's done (i.e. the usual test: a knife or skewer comes out clean).
- Gently heat 60-70g more honey and brush it onto the top of the hot cake straight after it comes out of the oven.
- Leave in the tin for about half an hour before taking it out and allowing to cool on a rack.