Spiced honey loaf

This cake marks my 6^th anniversary of blogging and, amazingly, my ‘to bake’ list is perhaps longer today than it’s ever been.  Baking really is a never-ending hobby of loveliness!

Tempted though I was to pick something extravagant and fancy, I was very short of time this weekend and decided to pick something truer to what I consider my baking ethos.  I have always been drawn to the homely, simple and rustic cakes (not that I don’t love a bit of fancy patisserie as well – I am all-embracing where cake is concerned!) and this is a perfect example.

This loaf has a close, dense texture and is perfect to have with a cup of tea.  Being honest, if you were having it sans tea I would be tempted to butter it as it is on the dryer side of cake. The first flavour to hit is the cinnamon before the warm honey cuts in – it leave a lovely taste and makes you want the second bite!

The glaze adds a little texture to the top of the cake.  Putting honey in the glaze enhances the flavour and while the cake is perhaps a plain Jane in terms of looks, it definitely isn’t in terms of taste.

When I think back to my early days of blogging I started with no thought for the future – it wouldn’t have surprised me if I’d quit by Christmas as something shinier caught my attention.  But here I am still, six years on – and there aren’t many weeks I’ve missed a post.  I’d be lying if I said my baking mojo didn’t dip occasionally – I’m going through a bit of a lull at the moment.  My blog is a labour of love but whenever I get a lovely email from a reader telling me about a recipe they made from the site, or asking about how they could adapt a recipe to make their daughter’s wedding cake I get little goosebumps and enjoy a renewed love for the power of baking and sharing recipes – after all, that’s what it’s all about.  I hope you’ve enjoyed my first six years!

Ingredients

For the cake:

225g unsalted butter, at room temperature
115g light muscovado sugar
6 tablespoons runny clear honey
4 eggs
450g plain flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon

For the glaze:

115g icing sugar
1 tablespoon runny clear honey
1-2 tablespoons hot water

Method

Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.

Line a 900g (2lb) loaf tin with baking paper.

Beat together the butter and sugar until light and fluffy – don’t skimp on this stage.

Beat in the honey.  My honey was very runny so I beat it straight in, if yours is firmer set warm it slightly first.

Beat in the eggs one at a time, adding a little of the flour if it looks like it might curdle.

Stir in the flour, baking powder and cinnamon.

Spoon into the prepared tin and level the surface.

Bake for 40 minutes before checking that the top is not browning too much.  If it isn’t bake for a further 15-20 minutes or until a skewer comes out the cake clean.  If the cake is browning too much after 40 minutes reduce the oven to 160°C/fan oven 140°C/325°F/gas mark 3 and cover the brown crust with foil before continuing to bake.

Leave to cool in the tin for 15 minutes before turning out onto a wire rack and leaving to cool completely.

Now make the glaze: place the icing sugar, honey and 1 tablespoon of water into a bowl and beat together.  Add a further tablespoon of water if necessary – you’re aiming for a thick, runny – but not watery – glaze.

Spoon over the cake and let run down the sides.  Any of the glaze that runs down the cake and pools around it can be spooned back over the cake (like basting a piece of meat!).

Let the icing set.

Cut into thick slices – butter if you wish – and enjoy with a big mug of tea.

Bask in the glory of the wonderful thing you have created.

Eat.