A deliciously simple recipe to make the most of local honey.
light brown sugar
self raising flour
Preheat an oven to 180C. Butter and line an 18cm loose bottomed cake tin. Attach the wet piece of towel to the outside (see notes above!).
Cream the butter, sugar and honey together until light and fluffy.
Add the eggs to the butter and sugar a little at a time. Mix well after each time some egg is added.
Add the flour and cinnamon and fold it gently into the mix.
Pour the cake mix into the prepared tin, smooth the top and bake for 35-40 minutes.
Once the cake is baked leave it to cool slightly before removing it from the tin. Remove the liner and leave to cool on a cake rack.
Mix together the honey and hot water. Prick holes all over the top of the cake with a toothpick or skewer. Brush the honey and water mix over the top of the cake so it seeps down into the holes.
Once completely cool, decorate as you wish.
I used a mixer to make this cake but you could use an electric hand whisk, or make it by hand.