Thursday, 27 September 2012

Honey Cake

There may not be a single drop of honey in this cake, but this is a recipe which needs to be handed down to my great-great-grandchildren.

My mother, Mrs Ribeye Sr, rarely writes down a recipe. A while back - before Potless came about- I resolved to start documenting my mum's signature dishes for posterity. One of the reasons, is that very few of my mum's dishes (a) contain the key ingredient in the title - as in this cake for example; (b) taste or look remotely the same from one year to the next; and (c) almost always are made with a 'secret' ingredient which she either forgets to put in, or deliberately doesn't, due to not having it in the cupboard on the day she chooses to cook it.

Hence, the birth of Potless. So now I have my old dear's dishes, plus a few of my own of course, to show the future Ribeyes that us crusty types weren't so bad in the kitchen in the 'olden days'.

This cake is really a carrot cake without the carrot or frosting. However, it is a fail-safe crowd pleaser in the Ribeye household at Jewish festival gatherings. Last night's was a blast. I adore catching up with my cousins, aunt and uncle and married-ins. The newest generation of Ribeyes are so damn adorable!

This is a really rich cake and a little goes a long way (think loaves and fishes). I don't follow any religion whatsoever, but my mum's cakes truly are Divine. They're cheap to make too. This cake will feed an army - and all at about 20 pence per serving.

Makes one large tray cake to serve 16-20 people


450g self raising flour
120g caster sugar
2 teaspoons of cinnamon
2 teaspoons of ground ginger
2 teaspoons of mixed spice
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
450g tin of golden (corn) syrup, plus a tin of water and 3/4 tin of sunflower oil
2 eggs 
2 tablespoons of kiddush wine, port, dry sherry or other sweet wine

Preheat oven to 150c. Mix the flour sugar, baking powder, bicarbonate of soda and spices together. Heat the syrup, water and oil in a pan or microwave until dissolved. Beat the eggs and add to the dry ingredients with the syrup mix and the wine. Work quickly to make sure the baking powder and bicarb are still active before cooking. Line a large tray-type tin with cooking parchment and spoon the mix in. Cook in the preheated oven for one hour. Do not remove the parchment paper until the cake has fully cooled. Cut into cubes with a serrated knife and serve.

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