HONEY CAKE (version 1)
2 eggs
1 cup sugar
2 cups self raising flour
¾ cup oil
¾ cup honey
½ teaspoon bicarbonate of soda
½ teaspoon cinnamon
1 cup boiling water with coffee
2 tablespoons cocoa
Preheat oven to 175ºC. Grease and line 23cm (9inch) square cake tin. Beat together eggs and sugar until thick and creamy and stir in oil and honey. Sift together flour, cinnamon, cocoa and bicarbonate of soda and fold into beaten mixture. Lastly add boiling water with coffee and pour into prepared cake tin. Bake for 1 to 1½ hours. Leave cake in tin for 5 minutes, then place cake on a wire rack to cool.
2 eggs, 200g sugar
125ml light vegetable oil, 250g dark liquid honey
2 tablespoons rum or brandy, 25ml warm strong black coffee
2 teaspoons baking powder, ½ teaspoon baking soda
a pinch of salt, 1 teaspoon cinnamon
¼ teaspoon ground cloves, grated zest of 1 orange
300g plain flour, plus extra for dusting fruit
40g sultanas
50g coarsely chopped walnuts or slivered almonds
Preheat oven to 180ºC. Beat eggs and sugar until pale and creamy. Beat in oil, honey, brandy and coffee.
Mix baking powder, baking soda, salt, cinnamon, cloves and orange zest with the flour. Add gradually to the egg and honey mixture, beating until a smooth batter.
Dust sultanas and walnuts or almonds with flour and stir into batter. Line a 24cm pan with greaseproof paper or foil, brush with oil and dust with flour.
Pour in batter. Alternatively, divide mixture between two 24 x 13cm loaf tins. Bake for 1¼ or longer (1 hour for loaf tins), until firm and brown on top.
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