My mum used to make this Honey Cake when she was younger, unfortunately she lost the book when my grandparents moved house (years ago)! During a bit of a clearout she was reunited with the recipe book and quickly made a copy. I never understood the obsession with finding the honey cake recipe until I made it and tasted it.  As an added bonus it is so easy to make.

This honey cake is a little like my ginger cake recipe in the fact that after a couple of days the top will go lovely and sticky.

Using oil in this recipe makes the cake dairy free too!

You will need:

• 1 Egg
• 170g Caster sugar
• 250g plain flour
• 1tsp Ground cinnamon
• 1tsp Mixed spice
• 1tsp Bicarbonate soda
• 125ml Orange juice
• 170ml Clear runny honey (or 250g if you want to weigh it)
• 125ml Oil (I used sunflower)

Method:

• Line and grease a 20cm square tin.
• Pre heat the oven to 160 degrees
• Mix the egg and sugar until the light and creamy.
• Sift in the flour and spices and mix gently until all the flour has been incorporated.
• Dissolve the bicarbonate of soda in the orange juice and mix in.
• Add the honey and oil mix gently until the mixture is smooth, trying really hard not to over mix.
• Pour into the prepared tin, the cake mixture will be quite runny, bake for about 45mins.
• Try not to open the oven door while the cake is cooking as this cake sinks really easily! If it does the cake will still taste fantastic.
• Allow to cool slightly in the tin before turning out on a wire rack to cool completely.