Honey recipes
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
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Cream together the butter/margarine and honey.
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Break the eggs into a bowl and beat together.
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Lightly warm the eggs by standing the bowl in a large container of warm water for a few minutes.
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Gradually add the warmed beaten eggs to the creamed butter or margarine/honey mixture, creaming well.
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Lightly fold in the mixed fruits, flour, zest and salt.
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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.
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Wait until the cake is well risen, golden brown and springs back when pressed. Turn cake out to cool.
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Warm 2 tbsp of honey and brush over the top to glaze, then leave to cool.
Honey Shortbread
Ingredients
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
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Preheat oven to 150’C (300’F, gas mark 2). Lightly grease baking tray.
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Beat together butter,honey and vanilla until light and fluffy.
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Gradually add flour and almonds and mix well.
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Turn onto lightly floured board and kneed lightly to about 10mm (1/2 inch)thickness, fit to shape of baking sheet.
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Transfer to baking tray and mark into slices with a knife.
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Bake for 40 mins.
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Transfer to a wire rack to cool.