The recipe below is a family recipe. I usually don’t share family recipes. But I saw a honey cake recipe today on one of the blogs. I’d add a link to it, if I’d thought of it at the time. The blog pops up now and again on my ‘you may like to read’ section, so the next time I see it I’ll nab it and add it to this page. This recipe was an interesting variation of many that I’ve seen in the past. It had butter (I use oil) and yoghurt. I think it’s a Donna Hay version.
I use a 500g jar of honey, most of the recipes I’ve read use a cup. For some reason, my cake tastes better on the second and third day. I don’t ice it. I think it’s sweet enough. You can slice it and freeze it if you want. The original recipe has a cup of sugar. To this day, I don’t know why you need sugar when you have honey. I’m too scared to fiddle with a good thing too much, so I just halve the sugar content and hope for the best. So far it’s worked. PS, regarding the measurements, when I say cup I mean a small cup, like a little silver camping or a picnic cup.
1 jar (500 g) honey
1 cup sugar 1 1/2 cups Self Raising flour
3/4 cup of oil
4 teaspoons cloves powder
1 cup of cooled tea, brewed with 4 teabags.
2 tablespoons instant coffee powder (this is optional, but adds to the cake without overpowering the taste)
4 tablespoons cocoa powder (not the sweet drinking chocolate)
The trick to a successful honey cake is to mix all the ingredients in slowly and in particular, add the oil extremely slowly. Regarding the latter, if you do, you’ll have a moist cake, if you don’t, it will get soggy.
Allow the teabags to steep in hot water, leave them in the cup until the tea is good and strong before removing. Let it cool while you prepare the batter. This gives the cake its colour, so it needs to be dark
Cream together eggs and sugar until sugar is dissolved
Add honey and mix in thoroughly and slowly
Add oil a bit at a time and mix each addition well. If you add the oil too fast it will make the cake soggy. Stir in cloves, cocoa powder and coffee,
Take tea bags out and add tea.
Then last of all, add flour. Mix a bit at a time until thoroughly mixed in.
Grease a deep round tin or a ring tin with a little oil and then cut out baking paper for bottom and sides, to keep the oil from getting into the cake. Bake in moderate oven on 200 degrees Celsius for about an hour or until ready. If you have a hot oven it may bake too quickly so keep checking. Test the cake for readiness with a tooth pick, before switching off the stove, because it may look brown early on and still be uncooked inside; when it is ready depends on your particular oven so keep checking until toothpick comes out clean.