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Sticky Honey Cakes

These charming little cakes will have you buzzing with pleasure. Honey is the main attraction here, and the addition of lemon and ginger beautifully accent its warm, floral tones. The variety of honey you use, i.e. golden blossom, orange, clover, etc., will give you subtle changes in the flavor. Sophisticated yet cozy, these golden cakes with their glistening honey glaze will have everyone swarming ’round the queen bee of bakers — you!

Sticky Honey Cakes

For the cakes:

9 tbs. butter, very soft
pinch of salt
2½ oz. light brown sugar (¼ cup tightly packed)
½ cup runny honey
2 eggs
8 oz. self-rising flour (scant 1½ cups.)
1 tbs. lemon juice
1 tsp. ground ginger

For the honey glaze:

7 tbs. butter
pinch of salt
3 tbs. runny honey
4½ oz. confectioner’s sugar (1 cup)

Heat the oven to 350°F and grease 24 mini-muffin tin cups.

Beat the butter, salt, and sugar together for 2 minutes, until light. Add the honey and beat for another minute. Beat in the eggs, one by one, then fold in the flour and ginger, followed by the lemon juice. Divide between the tins and bake for 16-18 minutes, or until a tester comes out clean. Cool on wire racks.

To make the glaze, melt the butter in a small pan, remove from the heat and stir in the salt, honey, and sugar, using a balloon whisk. Dip the tops of the cakes into the warm glaze or drizzle over thickly using a spoon. If the mixture gets too solid, warm it thorough very gently to melt. Put the glazed cakes back on the wire rack to set.

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