I’m always on the look out for a tasty recipe that my husband can eat as well. Even though this wasn’t originally designed to be gluten free, I made it this morning by substituting the regular flour out and replacing it with a commercial brand of gluten free plain flour and it turned out just perfect 😋
It is from the latest issue of delicious.uk I think and I thought I’d give it a go.
Spiced Honey cake.
200g unsalted butter
100g light brown (muscovado) sugar
100g golden caster sugar
175g clear honey
2 medium eggs, beaten
260ml milk (I used buttermilk)
325g plain GF flour
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp baking powder
3/4 tsp each of ground ginger, ground cinnamon, ground nutmeg
1/2 tsp ground cloves
1/2 tsp caraway seeds
50g candied mixed and chopped peel
Finely grated zest of 1 lemon and 1 orange (optional) I didn’t use it.
Preheat the oven to 150 C/fan forced 130-140 C and lightly butter and line a loaf tin (22cm x 12cm x 7cm)
Put the butter, sugars and honey in a pan and stir over a low heat until melted. Leave to cool slightly, then stir in the beaten eggs and milk. I used a Pyrex jug in my microwave on high for 2 minutes which worked just as well. Give it a good stir.
Sift together the flour and salt, bicarbonate of soda, baking powder and all the spices. Add the caraway seeds and candied peel and make a well in the centre.
Pour the batter into the loaf tin, then bake for 1 1/4 hours or until firm to the touch and a skewer pushed into the centre comes out clean. Cool in the tin for 10 minutes then turn onto a rack to cool completely.
1 tbsp clear honey
1 tbsp milk
60g icing sugar
Warm the honey in a small pan. Mix in the milk and icing sugar until smooth. Brush over the cake, then leave to cool completely.