How to make that wonderful Honey Cake

Ingredients

8ozs Self-Raising Flour

10ozs Mixed Fruit.

4ozs Butter/Margarine

8ozs Honey

2 Eggs.

Pinch of Salt.

Small Pinch of Lemon Zest.

Method

Cream together the butter/margarine and honey. Break the eggs into a bowl and beat together.

Lightly warm the eggs by standing the bowl in a large container of warm water for a few minutes.

Gradually add the warmed beaten eggs to the creamed butter or margarine/honey mixture, creaming well.

Lightly fold in the mixed fruits, flour, zest and salt.

Bake in a 20cm or 8in tin lined with greaseproof paper, in a preheated oven at approx 320 degrees F. 160 degrees C. or Gas Mark 4/5 for about one and a half hours.

Wait until the cake is well risen, golden brown and springs back when pressed. Turn cake out to cool.

Warm 2 tbsp of honey and brush over the top to glaze, then leave to cool.

Honey Shortbread

225 g (8 oz) butter

80 ml (3 fl oz) honey

1 tsp vanilla extract

225 g (8 oz) plain flour

110g (4 oz)finely chopped almonds

Method

Preheat oven to 150’C (300’F, gas mark2). Lightly grease baking tray.

Beat together butter,honey and vanilla until light and fluffy. Gradually add flour and almonds and mix well.

Turn onto lightly floured board and kneed lightly to about 10mm (1/2 inch)thickness, fit to shape of baking sheet.

Transfer to baking tray and mark into slices with a knife. Bake for 40 mins. Transfer to a wire rack to cool.