HONEY CAKE

Preparation Method :

• Grease a 20.5 cm (8 inch) square cake tin and line the base and sides with greaseproof paper.
• Pour honey into a saucepan, add the butter and heat gently, stirring, until blended.
• Sift the flour, salt, spice and bicarbonate of soda into a large bowl, stirring in any bran left in the sieve. Add the cherries and peel.
• Beat the eggs and the milk together and stir into the honey mixture with the lemon rind.
• Pour gradually on to the dry ingredients, beating well after each addition, until well blended.
• Turn the mixture into the prepared tin and sprinkle with flaked almonds.
• Bake at 170°G(325°F) mark 3 for about 1 ¼ hours, until the cake is firm to the touch or a skewer inserted in the centre of the cake comes out clean.
• Using a skewer, prick the top of the cake and spoon over the remaining honey.
• Turn out and leave to cool on a wire rack. Do not remove the lining paper until the cake is cold.