Classic Honey Cake “moist with a rich taste of honey”
Tin size 23cm false bottom cake tin
Preparation time: 20 minutes
Baking time: 55 minutes
Temperature Slow 140c pre heated
250gm Clear WA honey
225gm UN salted butter
100gm Light brown sugar
3 / Eggs beaten
300gm Self- rising flour sifted 3 times
Line a 23cm spring form cake tin with baking paper, Combine honey, butter, and sugar into a sauce pan, Simmer on low heat for 2 minutes, Whisk to combine ingredients together, Allow to cool completely.
Add beaten eggs, whisk as you add the eggs, Gently fold in the flour until a smooth runny batter, Pour into prepared cake tin. Bake for 55 minutes at 140c
Check with a bamboo skewer before removing cake from oven. Remove and allow cake to cool…. enjoy the honey aroma. You can add icing if you so desire.
Original recipe from BICWA