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 7in/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 and flour.
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.