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!
Ingredients:
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).
Method:
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!
Mmm! Sounds yummy!
Hey Nicola. Just wanted to stop over and say that I received the book and the candle.I can’t wait to start the book. The candle smells amazing. Thank You!!
Thank you for letting me know, Jami. I’m so glad it arrived safely and I hope you enjoy the book!
Both the cake and the tea sound very good today. It’s a typical late winter day where I am — raw, gray and windy.
I’m so glad everyone likes the sound of this cake – thank you for the comments here and on FB. It really is delicious, especially on a raw winter’s day, Ann!
Sent the recipe in an e-mail to my nephew. Of course he took it to my Mom who immediately whipped one up for him. He pronounced it DELICIOUS !! Now if I can just get her to make one and bring it to me !!
I’m glad your nephew enjoyed the recipe, Louisa – a pity you couldn’t get your hands on a piece, though! Your Mom sounds great!
How would you adjust this for cake pops?
I’ve never made cake pops, Karen, but I guess I would make the basic cake without the lemon icing,crumble it in a bowl, mix in whatever additional ingredients you might want – chocolate, maybe, or coconut – form it into small balls, stick a lollipop stick in it and put it in the fridge for a half an hour to cool. Then I would coat it in the lemon icing or perhaps sprinkle hundreds and thousands on it as well, or whatever you wanted to dip it in to finish it off!