Honey, Lemon, & Spice Cake Recipe
Honey, Lemon, and Spice Cake is a soft sponge cake made with fruit peel and honey, and drizzled with lemon icing. Unlike many cakes, this cake improves with keeping.
For the cake
225 g (8 oz) plain flour 115 g (4 oz) butter or baking margarine 75 g (3 oz) sugar 3½ tsp mixed spice Finely grated zest of 1 lemon 1 egg, beaten 75 g (3 oz) runny (clear) honey 1 tsp bicarbonate of soda 3 tbsp water 50 g (2 oz) candied mixed peel
For the icing
135 g (4 oz) icing sugar 1½ tbsp lemon juice 2 tbsp water
Honey, Lemon, and Spice Cake Recipe
Use butter or baking margarine to grease a 20 cm (8 inches) round cake tin or 18 cm (7 inches) square cake tin.
Pre-heat the oven to 170°C (325°F or gas mark 3 or 150°C fan oven).
In the blender mix together the flour, spices, sugar, lemon zest, and butter. If you don't have a blender, rub the butter into the other ingredients by hand in a large bowl. You should have a crumbly mixture when the butter is rubbed in.
Prepare the honey by warming it slightly. I put it in a small microwaveable proof bowl, and put it in the microwave at medium power for half a minute. Alternatively you can put the honey in a small bowl, then float the bowl in some hot water.
Add the beaten egg to the mixture, and stir it in, followed by the warm honey.
In a small bowl mix the bicarbonate of soda with 3 tablespoons of water, and stir well. Pour this into the rest of the mixture, and beat the mixture well.
Beat in the mixed peel, then empty the mixture into the tin. Spread the mixture evenly across the tin.
Bake in the center of the oven for about 40 minutes. When cooked you should be able to insert a skewer into the center of the cake and pull it out without the end feeling sticky. If the cake looks well browned on top after 30 minutes, but is not cooked through, cover with foil to prevent the top from burning.
When the cake is cooked, cool in the tin on a wire rack for 10 minutes. Then turn it out onto the wire rack.
Sift the icing sugar into a bowl. Add the lemon juice and water, and mix well. The icing should be quite runny. Place a plate under the cake on the wire rack, then dribble the icing all over the cake.
After a few hours the icing on the cake should have dried enough to let you handle it delicately. Place on the plate with all the run-off icing. The cake will soak in some of the icing. Store in a tin and enjoy!
am going to try this one ,and get back to you tell you how it goes . love that it olny uses one egg
I did it , I added the juice of the lemion into the cake and did not put the iceing on top, also I put ,2 tsp of baking powder in if your use self rising flour olny put 1 in. i did mine in a loaf tin , if doing this leave it to cool in tin or it will fall apart , this is a lovely cake, cut it up when cooled down, I don’t know what its like the next day it all gets eaten the 1st day 🙂 . thank you.