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.
Pre-heat the oven to 170°C, gas mark 3
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