Ingredients: Makes one 20 cm / 8 in cake
100 g/4 oz butter or margarine, softened
25 g/1 oz/2 tbsp caster (superfine) sugar
60 ml/4 tbsp clear honey
2 eggs, lightly beaten
175 g/6 oz/1 cups self-raising (self-rising) flour
2.5 ml/0.5 tsp baking powder
5 ml/1 tsp ground cinnamon
15 ml/1 tbsp water
Method:
Beat together all the ingredients until you have a soft dropping consistency. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes until well risen and springy to the touch.
The original recipe can be found here, but I've adapted it slightly by adding nuts for decoration (in these photos it's chopped almonds but more recently I've used pecans - yum). I've also noticed that using margarine is far better than butter, as the latter tends to give the cake a gravity complex. I personally use Flora Light seed oil, which is very tasty.
Enjoy!
