8 oz Margarine
8 oz Honey
3 Eggs
12 oz Self Raising Flour
2 tsp cinnamon
8 oz mixed fruit
6 oz Glace Cherries
Cream margarine and honey.
Add eggs with a little flour and beat well.
Fold in rest of flour and cinnamon.
Add fruit.
Put in greased 8" cake tin and cook about 2 hours in medium oven,
or until skewer comes out clean.
4 oz butter
4 oz soft brown sugar
6 oz Honey
1 Egg
8 oz Self Raising Flour
1 tsp ground ginger
½ tsp mixed spice
¼ pint water
1 oz preserved ginger
Cream together butter, sugar and honey.
Beat in the egg.
Add the flour and spices seived together
Add the water, then the chopped preserved ginger.
Half fill small paper cases with mixture and bake in fairly hot oven (400°F) for about 20 minutes.
When cool put a little water icing on top with a small piece of preserved ginger in the centre.
A little lemon juice in the icing enhances the flavour.
Cakes keep well in a sealed tin and also freeze well.
For the Cake
6 oz honey
4 oz soft brown sugar
5 oz butter or margarine
2 eggs
7 oz Self Raising flour
For the Drizzle
2 tbsp honey
3 tbsp sherry
Put honey, sugar, butter and 1 tbsp water into a saucepan.
Warm until butter is melted
Remove from heat and beat in eggs
Stir in sifted flour
Grease and line a 7"-8" tin
Cook in moderate oven for 45-55 minutes
Leave in tin for 5 minutes, then put on tray with plate underneath
Warm together 2 tbsp honey and 3 tbsp sherry and drizzle over cake.
1 cup shortening
1 cup seedless raisins chopped
1 cup honey
½ tsp salt
4 eggs well beaten
3 cups sifted plain flour
3 tsp baking powder
1 tsp vanilla extract
1 tsp lemon extract
¾ cup chopped walnuts
Work shortening until fluffy and creamy.
Add remaining ingredients and beat until smooth.
Pour into loaf tin and bake for 2 hours at 300°F.
4 ¼ cups white flour
2 cups wholemeal flour
1 tbsp salt
1 packet dry yeast
2 cups water
¼ cup honey
3 tbsp margarine
1 cup raisins
¼ cup sugar
¼ tsp cinnamon
Combine flour.
In a large bowl thoroughly mix 2 ½ cups flour mixture, salt and yeast.
Combine water, honey and margarine in saucepan.
Heat until liquids are warm but margarine not melted.
Gradually add to dry ingredients and beat for 2 mins at medium speed in mixer,
scraping bowl occasionally.
Add 1 cup flour mixture - enough to make a thick batter.
Beat at high speed for 2 mins, scraping bowl occasionally.
Stir in raisins and enough additional flour to make soft dough (if necessary add more white flour).
Turn onto lightly floured board.
Cover dough with bowl and let it rest for 10 mins.
Place dough in greased bowl, turning it to grease the top of it.
Cover, let rise in warm place, free from draught, until doubled in size.
Thoroughly mix sugar and cinnamon.
Turn dough out onto lightly floured board.
Divide in half and roll each into a 12"x8" rectangle.
Brush lightly with melted margarine and sprinkle with sugar/cinnamon mixture.
Roll tightly from the 8" side as for jelly roll.
Seal ends of loaf and fold underneath.
Place loaf seam side down in a greased 8 ½" x 2 ½" loafpan.
Repeat with remaining dough.
Cover and let rise in warm place free from draught until doubled in size.
Bake at 400° for 30-35 mins.
5 oz dried apricots chopped
5 oz prunes chopped
3 large balls stem ginger drained and chopped
1 ½ tbsp syrup from ginger
3 oz honey
4 fl oz brandy
12 oz plain chocolate broken
5 oz unsalted butter
6 oz crushed digestive biscuits
Lightly oil 7"x7" baking tin.
Line it with cling film, leaving enough over the rim to wrap up the cake entirely.
Put apricots, prunes, ginger, syrup, honey and brandy into a pan.
Heat gently but do not boil.
Leave for 30 minutes for fruit to soak in the syrup.
Meanwhile, put chocolate and butter into a large bowl over a pan of hot water.
Stir together until melted.
Add the biscuits and fruit to the bowl and mix all ingredients together.
Spoon the cake mixture into the prepared tin and level the surface.
Seal up in the cling film.
Chill for at least 6 hours or overnight in the fridge.
For the Cake
1 ½ cups sifted flour
2 tsp baking powder
½ tsp salt
1 egg
⅔ cup milk
⅓ cup honey
3 tbsp melted shortening
Sift together dry ingredients.
Beat egg.
Add milk, honey and shortening.
Stir together dry ingredients.
Mix lightly (Only enough to moisten flour).
Spread in lightly greased tin.
For the Topping
¼ cup butter or margarine
¼ cup sugar
¼ cup sifted flour
¼ cup honey
¼ cup chopped nuts
Cream butter or margarine. Add sugar, flour and honey and mix thoroughly. Sprinkle with nuts.
Cover batter with the topping.
Bake at 400°F for 25-30 mins
Once cooled, pour a cup of delicious coffee... cut a slice and enjoy in peace and quiet !
4 oz butter or margarine
4 oz caster sugar
3 eggs
4 oz liquid honey
8 oz self raising flour
pinch salt
milk to mix
Line 7" round tin with greased greaseproof paper.
Cream butter or margarine with caster sugar until light and fluffy.
Gradually beat in whisked eggs and honey with a little sifted flour and salt.
Fold in remaining flour.
Add sufficient milk to make soft dropping consistency.
Turn into prepared tin.
Bake in centre of moderate oven 350°F Mark 4 for about 1 hour.
Serve cut in buttered slices.
Enough Swiss Tart Pastry to line a sandwich tin
2 oz margarine
2 oz sugar
Small tin condensed milk
1 tbsp liquid honey
Melted chocolate to taste
Bake and cool pastry.
Melt filling ingredients slowly and boil for 5 mins, stirring constantly.
Pour over pastry and cover with melted chocolate.
Cut into fingers.
½ cup sifted flour
½ tsp salt
2 tsp baking powder
½ cup wholemeal flour
1 egg well beaten
¼ cup orange juice
1 tsp grated orange rind
½ cup honey
3 tbsp melted shortening
Sift flour, salt and baking powder together.
Add wholemeal flour and mix thoroughly.
Combine egg, orange juice, honey and shortening.
Add all at once to flour, stirring only enough to dampen all flour.
Bake in well greased muffin pans in moderately hot oven 400°F 15-20 mins until brown.
1 oz whole almonds
1 oz plain flour
1 level tsp baking powder
a pinch of salt
4 oz butter
4 oz caster sugar
2 eggs
6 oz sultanas
2 oz glace cherries
2 oz walnut halves
2 tsp liquid honey
1 oz chopped mixed peel
Put almonds in small pan, cover with water and bring to boil.
Drain and skin and split in half.
Sift flour, baking powder and salt into a bowl.
Cream butter and sugar until light and fluffy.
Beat eggs and gradually add to creamed mixture, beating all the time.
Fold in flour and sultanas.
Spread evenly in greased 1lb loaf tin.
Bake in centre of pre heated oven for 30 mins at 350°F then reduce to 300°F for 20 mins.
When cool cut cherries in half and put in pan with nuts, honey and peel.
Heat gently until honey is liquid then boil rapidly for 3 mins.
Let cool.
Pour over top of loaf when it begins to thicken.
6 oz cornflakes
3 oz plain chocolate
4 oz margarine
3 level tbsp honey
4 oz sifted icing sugar
Lightly grease two 8" sandwich tins.
Put cornflakes in a polythene bag and crush with a rolling pin.
Put chocolate margarine and honey in a pan and gently heat until melted.
Take off heat and stir in sugar.
Add crushed cornflakes and mix well.
Divide the mixture between the tins and press well down with pallette knife.
Leave for two hours in fridge.
Cut into wedges.
8 oz plain sweet biscuits
3 oz margarine
6 level tbsp granulated honey
4 level tbsp crunchy peanut butter
Grease a square tin.
Put the biscuits in a polythene bag and crush with a rolling pin.
Put margarine and honey in a pan and gently heat until melted.
Mix in biscuits and peanut butter.
Spread over the greased tin and leave in a fridge to set.
Cut into squares.
9 oz self raising flour
1 ½ level tsp baking powder
1 level tbsp salt
1 ½ oz margarine
¼ pint and also 1 tbsp liquid honey
¼ pint milk
2 heaped tbsp sultanas
Sift flour baking powder and salt into a bowl.
Cream margarine until light and fluffy.
Gradually beat ¼ pint honey into margarine until well blended.
Stir flour and milk alternately into creamed honey mixture.
Stir in sultanas.
Put in 8" x 4" tin and bake at 350°F.
Melt the tbsp of honey, brush over loaf and bake for further 5 mins.
1 lb 10 oz plain flour
salt
8 oz butter
7 large eggs
4 oz whole almonds
1 lb raisins
1 rounded tsp ground cloves
1 level tsp ground ginger
¼ level tsp black pepper
1lb 4 oz currants
5 oz honey (heather in Scotland)
2 tbsp whisky
¼ pint and also 2 tbsp milk
Set oven at moderate 350°.
Grease an oblong loaf tin 9" x 5".
Sift 1lb flour and salt into a bowl.
Rub in butter until mixture resembles fine breadcrumbs.
Beat 4 eggs and stir enough beaten egg into the flour mixture to make a fairly stiff dough.
Cut off ¼ dough and reserve for lid.
Line tin with rest of dough.
Prick bottom pastry well.
Put almonds in a pan, cover with water and bring to boil, then drain and skin.
Chop almonds with raisins.
Sift rest of flour, salt, cloves, ginger and pepper.
Stir in almonds, raisins, currants and honey.
Stir in the whisky!
Beat remaining eggs with nearly all the milk.
Reserve a little for brushing the top of the bun.
Add beaten eggs to mixture and stir.
Pack into pastry lined tin.
Flatten down with wooden spoon.
Roll out reserved pastry to make lid of bun.
Fit in position and seal with thumb and forefinger.
Make four holes in top of bun.
Push skewer or knife down holes right to the bottom of tin.
Brush top of bun lightly with reserve liquid.
Prick all over with fork.
Bake in centre of preheated oven for 2 hrs 15 mins or until skewer comes out clean.
Let cool and leave for at least 12 hrs before cutting.
This keeps well - about 1 month.
Wrap in double greaseproof paper, then foil - not just foil.
This is a traditional Scottish recipe. The pastry case is not always eaten.
3 oz hazelnuts
3 oz margarine
3 oz liquid honey
¼ level tsp ground cardamon
1 oz caster sugar
1lb plain flour
4 ¼ level tsp baking powder
¼ pint milk
¼ pint water
4 oz icing sugar
glace cherries and angelica for decoration
Toast hazelnuts rub off the skins and finely chop.
Melt 1 oz margarine in a small pan.
Mix in honey, nuts and cardamon and put aside.
Sift flour, baking powder and caster sugar into a bowl.
Rub in remaining margarine until mixture resembles fine breadcrumbs.
Make a well in the centre, add milk and water.
Mix to a smooth dough.
Roll out on a floured board to an oblong 15" x 18".
Spread nut mixture over dough and roll up like a Swiss Roll.
Join the ends to form a ring and press to seal the join.
Put on greased and floured baking sheet.
Use a sharp pair of scissors to make 16 cuts each going halfway through.
Pull the pieces alternately to the inside and outside of ring.
Bake in the centre of a preheated oven at 400°F for 35 mins or until golden brown and cooked through.
Let cool.
Sift the icing sugar into a bowl and add enough water to make a thick glace icing.
Use this with cherries and angelica to decorate.
Eat the day it is made.
6 cups biscuit mix
1 tsp ground allspice
2 cups cranberries
rind and juice of 1 orange
1 cup chopped blanched almonds
2 eggs
1 cup honey
½ cup milk
Combine biscuit mix, allspice, cranberries, orange rind and almonds.
Add eggs, honey, milk and orange juice.
Beat until well blended.
Spoon mixture into two greased and floured loaf tins.
Bake in moderate oven (350°F) for 50-55 mins.
3 ½ teasp cinnamon
2 red eating apples - peeled, cored and thinly sliced
250 g S.R. flour
180 g butter
125 g caster sugar
90 g honey
3 eggs
120 ml milk
Preheat oven to 175°C, and grease a deep 20cm diameter cake tin.
Mix ½ tsp of the cinnamon with 1 tbsp of the sugar and sprinkle over the base of the tin.
Line the base of the tin with apple slices, overlapped with no gaps for the cake mixture to leak through.
Sift the flour with the remainder of the cinnamon and set aside.
Cream the butter with remainder of the sugar until light and fluffy.
Gradually pour in honey in a constant stream, beating continuously.
Add beaten eggs gradually (the mixture will curdle if added all at once).
Add 2 tbsp flour to creamed mixture, and then pour in a little milk.
Continue folding in flour and milk, finishing with flour.
Pour mixture into greased cake tin and bake 40 - 45 minutes.
An inserted skewer or knife should come out clean.
Allow to cool for 15 - 20 minutes, then turn out onto a rack.
The apples should be caramelised and the cake a rich golden brown.
100 g butter
4 tbsp honey
⅓ cup water
½ cup sugar
2 eggs
4 tbsp full cream milk powder
1 ½ cups S.R. flour
the grated rind of 1 large orange
optional: ½ cup chopped pecans
Melt the butter and mix together all ingredients except the pecans.
Beat the mixture until thoroughly combined.
Optionally, add the pecans.
Pour the mixture into greased 20cm ring tin.
Bake in moderate oven for 40 - 45 minutes or until cake is cooked.
When cold, ice with orange icing.
2 oz margarine
1 dsp granulated honey
1 tbsp brown sugar
4 oz SR flour
Pinch cinnamon
1 medium egg
1 medium banana
salt
Beat together margarine, honey and sugar.
Add dry ingredients, blend well.
Add beaten egg & squashed banana.
Bake at gas mark 4 for 15 mins
175g / 6ozs Caster Sugar
175g / 6ozs Butter
175g / 6ozs Self-raising flour
¾ of a teaspoon baking powder
3 eggs
2 lemons
1 table spoon honey
Buttercream filling
2oz / 56g butter
3 table spoons of icing sugar
zest of 1 lemon
splash of lemon juice
Cream the butter and sugar.
Add the eggs, flour, baking powder, honey, and zest and juice of 1 lemon.
Cook for 45-55 minutes at 190°C / 375°F / Gas 5.
Cool and slice in half, sprinkle juice of ½ lemon on both sides.
Sandwich together, use remaining lemon juice and 2 table spoons of icing sugar to make a runny icing for the top
1 lb ground almonds
¼ lb honey
3 ½ oz grated chocolate
6-8 tbs water
¾ lb sugar
egg white
In a bain marie (or a bowl over a saucepan of water) stir the almonds, honey, chocolate and water
until the mixture is all combined and it doesn't stick to the bowl.
Let it cool.
Roll out the dough thickly and use cutters or cut finger shapes,
then paint with the egg white and sprinkle the sugar over quite thickly.
Cook for 10-15min in a moderate oven.
This is thought to be a German recipe
100 ml honey
12 g Butter
90 g whole meal self raising flour
1 small egg
½ tsp of baking powder
2 dsp of milk
small pinch salt
pinch of mixed spice, ground nutmeg or cinnamon
Gently heat honey and butter until melted.
Off the heat add flour, salt, spices and egg and beat in mixture.
Mix baking powder and milk together and stir into mixture.
Turn into a small greased loaf tin and bake for 20-25 minutes
at 180°C / 350°F / Gas Mark 4, until firm to the touch.
140 g / 5 oz butter
110 g / 4 oz soft light brown sugar
170 g / 6 oz clear honey
2 eggs
225 g / 8 oz self raising flour (sifted)
15 g / 0.5 oz flaked almonds
Preheat oven to 180°C / 350°F / gas mark 4.
Grease a 900 g / 2 lb loaf tin and line the base
with greased greaseproof paper.
Put butter, sugar and honey into a saucepan and melt over a low heat.
Remove and cool.
Beat in eggs and fold in flour using a large metal spoon.
Pour into the tin and spread evenly and top with flaked almonds.
Bake in the centre of the oven for 45 minutes or until top springs back
when pressed lightly with a fingertip.
Remove from oven, cool in tin for 10 minutes, then turn on to wire rack and cool completely.
4 oz margarine/butter
6 oz honey
2 eggs
8 oz self-raising flour
pinch of salt
6 oz sultanas
A little milk
Cream the fat and honey, add the beaten eggs and flour and salt alternately.
Mix well.
Add the sultanas and, if needed, a little milk.
Bake in a greased and lined 7" tin for 1¼ - 1½ hours at Gas 3 / 160°C / 325°F.
Leave to cool for 10 minutes before removing from the tin.
86 g caster sugar
113 g margarine
113 g honey
2 level tsp mixed spice
170 g plain flour
1 level tsp baking powder
2 eggs
454 g mixed fruit, no cherries
½ tsp lemon juice
milk as necessary
pinch of salt
Cream sugar, margarine and honey.
Sieve flour, baking powder and spice together and add alternately with egg to creamed mixture.
Add fruit, lemon juice and enough milk to make a fairly soft consistency.
Put mixture in baking tin, approx 7 inches, lined with greased paper.
Bake at 180°C for 1 - 1¼ hrs.
Place greased proof paper on top for last quarter hour if browning too quickly.
1 cup honey
⅓ cup vegetable oil
⅓ cup strong brewed coffee
3 eggs
2 ½ cups all purpose flour
1 ½ tsp baking soda
1 ½ tsp ground cinnamon
¾ tsp ground nutmeg
½ tsp salt
2 cups peeled chopped tart apples
½ cup toasted slivered almonds
½ cup dried cranberries
powdered sugar
toasted sliced almonds, for garnish
Using an electric mixer beat together honey, oil and coffee.
Beat in the eggs.
Combine dry ingredients, then gradually add to honey egg mixture, blending well.
Stir in apples, almonds and cranberries.
Pour into lightly greased and floured bundt or tube pan.
Bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool on wire rack.
Dust with powdered sugar, and garnish with sliced almonds, if desired.
Makes 12 servings.
For the Dough
500 g plain flour
1 tsp yeast
125 g butter or margarine
1 egg
½ pint milk
15 g honey
In a large mixing bowl rub the butter into the flour.
Add yeast.
Warm the milk to about 50°C and mix honey with it, then add to the mixture.
Lightly beat the egg and add that too.
Now beat thoroughly until the mixture leaves the sides of the bowl.
Cover the bowl with cling film and leave until risen (1 -2 hours).
When risen knead the mixture again.
Form the dough into a flat shape and place in a large flat baking tin.
Leave in a warm place to rise again, (about 30 min).
For the Topping
125 g unsalted butter
2 drops vanilla essence
150 g flaked almonds
125 g honey
15 ml milk
Whilst the dough is rising, boil the butter and honey together in a small saucepan.
Add the vanilla essence and milk and stir well.
Cool the mixture to about the same temperature as the dough and spread it gently over the risen dough.
Bake at Mark 7 / 220°C / 425°F for 16-20 mins.
Turn off the heat and leave for another 3-5 mins before taking from the oven.
6 ozs honey
4 ozs butter or margarine
2 eggs
6 ozs self raising flour
4 ozs sultanas
2 ozs chopped cherries
1 tsp orange rind
milk
Cream fat and honey.
Beat in eggs.
Fold in sieved flour, rind and fruit.
Add milk as necessary to give a dropping consistency.
Put the mixture in a 7 inch round tin lined with greased paper.
Bake in a moderate oven for 1½ to 1¾ hours.
8 oz (200g) Self-raising Flour
2 tsp (10ml) Mixed Spice
4 oz (100g) Margarine
2 oz (50g) Golden caster sugar
6 oz (175g) Sultanas
2 oz (50g) Honey
5 fl oz (150ml) Milk
1 medium Egg, beaten
6 oz (150g) Cooking apples, peeled and sliced
1 dsp (10ml) Honey to glaze
1 oz (25g) Demerara sugar
Mix the flour with the spices.
Rub in the fat, add the sugar and sultanas.
Warm the honey slightly and blend with the milk and the egg.
Add to the dry ingredients and mix well.
Place half of the mixture into a greased cake tin, cover with half the apple slices.
Spread the rest of the cake mixture on the apples and spread the remaining apples over the top.
Warm the honey glazing and pour evenly over the top and sprinkle the demerara sugar on the top.
Bake at 190°C / 375°F until well risen and golden brown, for approximately 1 hour and 20 minutes
12 oz runny honey
7 oz sugar – golden granulated is best
8 oz melted margarine
1 teacup/small mug very strong black coffee (cool)
1 lb wholemeal flour – either SF, or with 2 teasp baking powder
1 heaped teasp mixed spice
2 large eggs or 3 medium
optional – some mixed cake fruit
Beat eggs and sugar in a bowl until fluffy
Gradually beat in the cooled, melted, margarine.
Mix spices with flour and stir in alternately with coffee.
Finally stir in honey (and fruit if used).
Put into a square tin, as deep as a meat roasting tin. A 9 inch square is suitable for these quantities. Line the tin with greased foil or butter wrappers.
Bake at Gas 4 for 30 mins, then turn down to gas 3 for 20 mins, and finish at Gas 2 after that. It should be cooked after about one hour and a quarter, but test to check. Leave in tin to cool.
If you make it without fruit, it can be sliced in half and sandwiched together with powidl (plum paste, usually from Poland or Czech Republic). For Easter it would be also coated thinly with dark chocolate, but you need to have observed lent vigorously for that.
It is intended this site will be updated regularly
Comments please to this email address: Roger@honeyrecipes.org.uk
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