Sadly I no longer have bees but I still have a love of good honey. So when I came across a lovely book called Cape Cod Honey Recipes, one of those self printed collections, produced by the Barnstable County Beekeepers Association (Massachusettes), I had to try some recipes.
This is the first and having tried it, it won’t be the last.
Rye Honey-Spiced Cake.
1/3 cup honey (the better the honey the better the cake)
1/2 cup icing sugar
1 1/3 cup water
3 tablespoons vegetable oil
2 teaspoons of orange rind, grated,
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground anise seed
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1 teaspoon vanilla extract
4 drops almond extract
4 tablespoons lemon juice
1 cup wholemeal flour
2 1/2 cups rye flour
2 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 cup chopped or sliced nuts
Preheat the oven to 350 degrees or gas 4 and grease a loaf tin.
Mix 2 tablespoons of the lemon juice with the icing sugar and reserve for later.
Mix together the wet ingredients and spices. Sift the flours, baking powder and soda then add them gradually to the liquids. This makes a mixture that is slightly wetter than most cake mixtures. Pour into the tin and add the nuts to the top.
Bake for an hour testing with a skewer to check it is cooked through. Immediately spoon the lemon juice/icing sugar mixture over the top. I found I didn’t need the whole amount.
When the cake has cooled for around 15 minutes remove it from the tin and place on a wire rack. This cake keeps well for a long time, it also goes well with custard. It isn’t a really sweet cake so if you want to sweeten it add more honey and reduce the water.
So what’s next Honey Cookies? Honey parfait? Braised Honey Chicken?
Like the look of the book? Click here