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Honey Cake

We were amused to read this recipe and realize that there is no honey involved whatsoever! Nevertheless, it is divine: scented with ginger and cinnamon, and calling for golden syrup (in lieu of honey?), this robust, deep amber loaf cake is wonderfully moist. It keeps well and even improves — if that is possible — in the days after baking. It needs only a good cuppa served alongside!

Honey Cake

8 oz. self-rising flour (2 cups minus 2 tbs.)
1 tsp. ground cinnamon
½ tsp. ground ginger
8 oz. caster (superfine white) sugar (1¼ cups)
3 eggs, lightly beaten
5 fl. oz. sunflower or canola oil
scant 1 cup golden syrup

Heat the oven to 325°F. Grease and line a large loaf tin with a long strip of parchment paper so the paper overhangs on the long sides.

Sift the flour, cinnamon, and ginger in a large bowl. Whisk in the sugar, stirring well. Add the eggs, oil, and golden syrup, then beat well with the whisk until smooth. The cake batter will be runny. Pour into the prepared tin and bake for 1 hour and 30-35 minutes, or until a cake tester comes out clean. Leave to cool in the tin for 20 minutes, then transfer to a wire rack using the paper to help ease the cake out. Cool completely, then slice and serve.

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