Denise says:

Makes: 1 cake sufficient for 8 Or double the mixture for 12 small ramekins

Ingredients:

1 tablespoon vegetable oil – to grease cake tin ~ 170g clear honey 140g butter/ non dairy margarine 85g light muscovado sugar 2 eggs, beaten 1 teaspoons cinnamon 1 teaspoon mixed spice 200g self raising flour, sieved For the Icing 55g icing sugar 1 tablespoon clear honey 2 teaspoons hot water

Method

1. Preheat oven to 180C/350F/Gas 3. 2. Grease and line the bottom of a 18cm loose based cake tin. 3. Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted. 4. Remove from the heat and mix in the eggs ,flour, cinnamon and mixed spice. 5. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin. 6. Cool slightly in the tin before turning out onto a wire rack. 7. While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.
Tagged in: Honey, Jewish, Rosh Hashanah, Yom Tov