As it’s Friday and everyone deserves a treat, I’m posting up a 16th century recipe for the most delicious Elizabethan Honey Cake. I first came across this at the National Trust house Moseley Old Hall, where it is served in the tearoom. Enjoy!
6oz butter or margarine, 6oz caster sugar, 60z self-raising flour, 1 teaspoon baking powder, 1 tablespoon of clear honey, 3 eggs, almond essence, lemon icing (optional).
Cream the butter and sugar together. Slowly add the eggs and a small amount of the flour. Add the honey, baking powder and a few drops of almond essence. Fold in the rest of the flour. Spoon into a 6 inch cake tin lined with greaseproof paper. Cook in a moderate oven (190 degrees/gas mark 5) for about 35 minutes. Test with a fine skewer to see if it comes out clean. Allow to cool on a wire rack and if you wish, top with lemon icing when quite cold. Serve with a pot of tea, eat and enjoy!