A SWEET HONEY CAKE

Lake County Mail, Issue 24, 5 November 1947, Page 9

A SWEET HONEY CAKE

For Those Who Like Something Unusual / Ingredients For the cake mixture. —six ounces of flour, one level teaspoonful of ground cinnamon, four ounces of honey, one egg, three-quarters of a level teaspoonful of baking soda, three ounces of fat, ope and a-half ounces of sugar, about half a gill of milk. For the icing and filling. —two ounces of honey, nine ounces of icing sugar, quarter of a level teaspoonful of ground cinnamon, one tablespoonful of hot water, coloured chopped nuts to decorate. Method Grease a cake tin holding about one and three-quarters to trvo pints. Beat the sugar and fat to a soft cream. Warm the honey in a saucepan, and whisk up the egg, then stir the honey into the egg and whisk together. Sift the flour with the ground cinnamon and stir gradually into the creamed fat and sugar adding the egg and honey to moisten and then the milk. Beat all together and stir in the soda mixed with another spoonful of milk. When mixed, turn into the prepared tin and put into a moderately hot oven to bake. About thirty-five minutes should be sufficient time to allow. Test with a skewer before taking out of the oven and let it rest a moment or two before turning out of the tin. Leave to get cold. The Icing and Filling Rub the icing sugar, mixed with the ground cinnamon, through a hair sieve. Warm the honey in a saucepan, then remove from the stove and stir in the icing sugar by degrees, adding the hot water to moisten. Mix to a smooth coating consistency. If too moist add more sugar, and if too stiff, more water. Split the cake into halves, cover with a thin layer of the icing and sandwich together again. Pour the remainder over the cake and sprinkle the top with coloured chopped nuts.