I rarely bake any more, it's just not for me. I'm not a fan of sweet things. This cake is easy though and not overly rich. I'm not sure why it's called honey cake as it uses golden syrup but I'm not the expert here.
Ingredients
225g self-raising flour
1 tsp ground cinnamon
½ tsp ground ginger
225g caster sugar
3 large free-range eggs, lightly beaten
150ml sunflower oil
300g golden syrup
You will also need a 2 litre loaf tin
Method
Heat the oven to 160°C/fan140°C/gas 3.
Grease a large 2 litre loaf tin and line with a long strip of baking paper along the base so the paper overhangs at both ends.
Sift together the flour, cinnamon and ground ginger in a large bowl.
Add the caster sugar and stir well.
Add the eggs, sunflower oil, 225ml cold water and golden syrup, then beat well using a hand whisk – it will help break up any pockets of flour that get trapped. The cake batter will be very runny.
Pour the batter into the prepared tin and bake in the centre of the oven for 1 hour 35 minutes or until a skewer pushed into the centre of the cake comes out clean.
Leave to cool in the tin for 20 minutes, then turn out onto a wire rack – you can use the baking paper to help ease the cake out.
Cool completely, then slice and serve.
Do not overfill the tin, I did that once.....
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