I am amused by honey cake that doesn’t have a drop of honey in it... but this is delicious.
INGREDIENTS
Serves: 10
500 grams plain flour
3 teaspoons baking powder
200 grams soft light brown sugar
3 teaspoons bicarbonate of soda
1 teaspoon mixed spice
2 eggs
250 grams butter
300 millilitres golden syrup
300 millilitres milk
METHOD
Preheat the oven to gas mark 5/190°C/170°C Fan/375°F.
Grease and line a 25cm/10inch springform tin.
Put the flour, baking powder, sugar, bicarbonate of soda and mixed spice into a bowl.
In another smaller bowl beat the eggs.
Melt the butter and golden syrup in a saucepan on a gentle heat, then add the milk and let it cool a little before adding to the flour mixture with the eggs.
Whisk the mixture until smooth and then pour the batter into the greased and lined tin, and cook for 1¼–1½ hours. The cake will rise during cooking (but fall on cooling) though you want the middle to remain a bit sticky.
Let the cake cool in the tin completely before you take it out and serve.