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ingredients
⅔
cups dark honey
¼
cup dark brown sugar
1
cup cream or milk
½
cup butter
2
cup flour
tsp baking powder
1
tsp cinnamon
1
tsp ginger
½
tsp anise seed, crushed
¼
tsp coriander (optional)
¼
tsp cardamom (optional)
pinch nutmeg
pinch cloves
pinch salt
Grated zest of 1 orange or lemon (or a Tbsp candied orange zest)
1
egg, lightly beaten
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directions
Step 1
Put the honey, sugar, milk, and butter in a saucepan and bring to a boil. Sift the dry ingredients and stir in the zest. Make a well in the dry ingredients.
Step 2
Put the egg in the well, and whisk in the honey and milk mixture, gradually drawing in the dry ingredients to make a batter. Pour into a greased and floured loaf pan and bake at 350°F/175°C until a toothpick inserted in the centre comes out clean, 50 minutes.
Step 3
Cool. Wrap in plastic, and store a few days before serving (the few days of sitting gives the honey flavour time to mature, and the cake tastes even better).