Honey and Lemon Cake
200 ml/7 fl oz clear honey
25 oz butter or margarine
175 g/7 oz wholemeal
1 x5 ml spoon/1 tsp mixed spice
grated rind of 1 large lemon
juice of 11/2 lemons
I egg, beaten
50 g/2 oz light brown sugar
- Pre-heat the oven to 180°C/350°F/ gas 4.
- Grease and line the base of a 20 cm/8 inch round tin. Heat together the honey and butter or margarine until melted. Remove from the heat and stir in the flour, salt, spice and lemon rind, egg and 3 x 15 ml spoons/3 tbsp lemon juice. Turn the mixture into the tin and bake for 30-40 minutes until golden-brown and a cocktail stick inserted into the centre comes out clean.
- Turn out onto a wire rack and while still hot, combine the remaining lemon juice and sugar and spoon over the cake top. Leave to cool.