On Line Cookbook
17th Century Honey Cake
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Recipe Information
Source:
Petra

Serves/Makes:1 7 inch round cake

Ingredients
  • 6 oz (168 grm). butter, softened
  • 6 oz (168 grm). caster sugar
  • 3 eggs, beaten
  • 6 oz (168 grm). self-raising flour
  • 1 tsp (5 ml). baking powder
  • 1 tbsp (15 ml). clear honey
  • a few drops of almond essence
  • Glaze:
  • 1 tbsp (15 ml). clear honey
  • 1-1/2 lemons, juice only
  • Icing:
  • 5-1/2 oz (154 grm). cream cheese
  • 6 oz (168 grm). icing (confectioner's) sugar, sifted
  • crystallized rose petals to decorate
Preparation
  • Pre-heat the oven to 180 degrees (80 C.) or gas mark 4.
  • Grease and line a 7 inch round baking tin.
  • Beat together the butter and sugar until light and fluffy.
  • Add the eggs, sifted flour and baking powder and beat hard.
  • Add the honey and almond essence and continue beating for another 2 minutes.
  • Turn into the tin and bake for 1 - 1 1/4 hours.
  • After the first half hour of baking, cover the top with greaseproof paper to prevent the cake from burning on top.
  • Remove the cake from the oven.
  • Glaze:
  • Mix together the honey and the juice of 1 lemon.
  • Pierce the cake with a thin skewer all over the surface, then pour this mixture over.
  • Leave the cake to cool in the tin, then turn it out.
  • Icing:
  • Beat together the cream cheese, remaining lemon juice and icing sugar.
  • Spread evenly over the cake.
  • Decorate with the rose petals.
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