Baking a Spiced Honey Drizzle Cake
This year has been so strange, not only with the COVID-19 pandemic and all that’s come with that but the weather doesn’t seem to know what month it is either, it’s made for an interesting beekeeping season and not as much excess honey as usual but the bees actually seem happier this year, one hive in particular is used for bee experiences, opened frequently and “inspected” by complete novices but the bees have just got on with their business and when they’ve had enough just change their buzz a little to signal that time’s up!
Today is the 1st September. I woke early to let the dog out and we played in a dew covered garden, the sun had that golden hew, the trees are retaining their green for now but there’s a sense that soon we won’t be outdoors as much but snuggled up in front of the fire, absorbing knowledge about bees through books and documentaries rather than hands-on at the hive.
This cake is perfect for an autumnal tea, lightly spiced and using your favourite honey it works with a rich or light tasting honey depending on how strong a honey taste you’re after. The drizzle makes this cake extra special.
Note- check the flour packet says Self Raising and NOT Plain - I grabbed the flour from the pantry without checking when making this recently and although it tasted nice it was rather dense and more pancake like!!!
INGREDIENTS:
100g Salted Butter (plus a little extra for tin)
100g Soft Light Brown Sugar
100g Runny Honey
1 Large Egg
100ml Milk
1 teaspoon Mixed Spice
1/2 teaspoon Ginger
Pinch salt
150g Self-Raising Flour
for the drizzle
25g Butter
25g Runny Honey
METHOD;
Heat the oven to 180C / Fan 160C/ Gas mark 4. Butter and line a loaf tin.
Beat the butter, sugar and honey together using an electric whisk until creamy.
Mix in the egg and milk - it usually curdles at this point, don’t worry, keep going.
Add the spices, flour and a pinch of salt and fold together until combines - remember not to over mix.
Pour the mixture into the prepared loaf tin and pop into the oven.
I usually check after half an hour, it could take up to 45 minutes depending on your oven. you’re looking for a cake that’s golden and when you insert a skewer it comes out clean (any cakes that include honey have a higher tendency to burn so keep an eye on it).
Leave the cake to cool in the tin for 10 minutes whilst you make the drizzle.
The drizzle is super quick; add the butter and honey to a saucepan and gently melt together, allow it to start to thicken and then remove from the hob. Allow it to cool for 5 minutes and then pour over the cooled cake (I like to add a few holes with a skewer first so the drizzle starts to soak in).
Serve with a cup of tea.
Enjoy. x
