A cake that is wonderfully balanced with sweetness and spice, and so simple to prepare. This honey and mixed spice loaf cake is made almost solely from storecupboard ingredients and topped with a simple icing. It's a wonderful cake to make when expecting guests, or simply enjoy it as a teatime treat to yourself!
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Yields:
8
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
393
Ingredients
2Tbsp.
runny honey
200g
unsalted butter
80g
dark brown soft sugar
2
large eggs
200g
self-raising flour
11/2tsp.
mixed spice
100g
icing sugar, sifted
Directions
Step 1
Put honey, butter and brown sugar into a pan; melt together over low heat. When sugar has dissolved, turn up heat. Leave to bubble for 1min. Take off the heat and leave to cool for 15min.
Step 2
Preheat oven to 160°C (140°C fan) mark 3. Line a 900g loaf tin with baking parchment. Mix the eggs into the butter pan. Next, sift the flour and mixed spice into a large bowl and add the butter mixture. Mix well, then pour into the prepared tin. Bake for 40-50min or until a skewer inserted into the centre of the cake comes out clean.
Step 3
Leave cake to cool for 5min in the tin, then take out and leave to cool completely on a wire rack.
Step 4
When cake is cool, make the glaze. Put icing sugar into a bowl and whisk in just enough water to get a runny consistency. Drizzle over cooled cake; leave to harden a little. Serve in slices spread with butter, if you like.
Keep cake in an airtight container for up to two days.
Try adding citrus zest to the icing for an added zing, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
