Honey Fruit Cake
Note: this recipe will make two 6in (15cm)cakes. Select one for entry.
8oz (225g) margarine or butter
5oz (150g) soft light brown sugar
4oz (125g) honey
12oz (350g) self-raising flour
4 tbsp (60ml) milk
12oz (350g) mixed dried fruit
Grated rind of half a lemon or orange
Flaked almonds to sprinkle over top
Put the honey, sugar and 2 tbsp of milk in a basin and stand in a warm place until it has melted and the sugar dissolved. Allow to cool before using.
Cream the margarine with the sugar and honey mixture and beat well. Beat the eggs and add them gradually, beating well. Fold in the fruit, grated rind and the sifted flour. Add milk as required to give a soft dropping consistency.
Place the mixture in two greased and lined tins, sprinkle a few flaked almonds on the top and bake at 140C or 275F for 1 1/4 hrs, or a little longer. Allow to cool for about 10 minutes then carefully turn onto a wire rack to cool.
Raisin and Honey Scones
4oz (125g) plain or wholemeal flour
½ tsp bicarbonate of soda
1oz (25g) seedless raisins
½ oz (12g) lard or equilavent
1 tbsp English honey
5 tbsp milk (approx.)
Pinch of salt
1 tsp cream of tartar
Sieve the flour with the salt and raising agents and rub in the lard to resemble bread crumbs. Add the raisins and the honey. Carefully add the milk, mixing until a soft dough is formed. Turn out onto a floured board and shape into a round, about 1” thick. Place on a greased baking sheet, mark deeply into four with a sharp knife and glaze with milk. Bake in a pre-heated oven at 220C or 425F for twelve to fifteen minutes or until firm in the centre. Leave on rack to cool. Exhibit in four separate pieces.
View further recipes in the Essex BKA Show Schedule at www.essexbeekeepers.com