Iced Honey and Spice Cake
This is another cake that has a unique and different combination of punchy flavours – which makes it good for eating out-of-doors. Great for a picnic or afternoon tea in the garden.
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|An 18cm round loose-based tin, base lined and lightly buttered|
This recipe is from Delia's Cakes
First of all place a small bowl in a saucepan containing barely simmering water and warm the honey a little – but be careful, it mustn’t be too hot, just warm.
Next sift the flour and spices into a large mixing bowl, then add the sugar and the orange and lemon zest. Now add the butter in small pieces and rub it lightly into the flour, using your fingertips, until the mixture becomes crumbly.
Next, lightly mix in the beaten egg using a large fork, followed by the warm honey. In a small basin mix the bicarbonate of soda with 3 tablespoons of cold water, stir until dissolved, then add it to the cake mixture and beat, quite hard, until the mixture is smooth and soft.
Finally, stir in the mixed peel and spoon the mixture into the prepared tin, spreading it out evenly with the back of the spoon. Bake the cake near the centre of the oven for about 30–40 minutes or until well-risen and springy to touch.
Cool it for about 10 minutes, then turn it out onto a wire rack to get quite cold.
Meanwhile prepare the icing by sifting the icing sugar into a bowl, then add the lemon juice gradually, stirring well with a wooden spoon until the mixture coats the back of the spoon.
Pour the icing all over, letting it run down slightly at the sides.
Then decorate the top with the pieces of ginger and store in a tin until needed.
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Nothing very trendy or sexy here. We thought maybe time had moved on. But we were so wrong. This cake has a charm all of its own, top votes from tasters and fits the bill for everything – packed lunches, picnics or just a little treat with a cup of tea or
There has been a bit of toing and froing on this one, and a fifty-fifty split among our tasters. Some like them richer and very buttery, some like them drier and with a bit more crunch. I prefer the latter, but here you can make your own choice.
There has been much debate about the title of this recipe. ‘Damp’ is not the usual adjective to describe a cake, but a recent group of tasters nodded in assent – it does kind of say it.
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it’s much easier.
OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it. If you’re one of these, we have found the old-fashioned creaming-block-butter method works
There are a million and one versions of Dundee cake, so please don’t write to me and say this isn’t the real one! What I can guarantee is that this is a beautiful cake. It’s not rich and moist like a Christmas cake, but lighter and more crumbly in textur
But which tradition is it? My grandparents claimed Yorkshire emphatically, while my Lancashire friends are just as emphatic. Either way I just love it, and because it’s so easy to make, if you haven’t yet tasted parkin I urge you to try it.
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