Ingredients

  • 250g soft butter
  • 200g caster sugar
  • 50g honey
  • 5 eggs
  • 250g self raising flour
To top
  • 100g honey
To drizzle
  • 300g icing sugar sieved
  • Honey and water to mix to a thick drizzle
To decorate
  • Honeycombe

Method

Pre heat the oven to 180c.

Grease and line a 2lb loaf tin.

Beat the butter sugar and honey until white in a freestanding mixer with a k attachment, add the eggs 1 at a time then, fold in the flour by hand, pour into the tin and bake for 45 to 50 minutes.

Whilst the cake is still warm spoon over the honey. When cooled mix the icing sugar water and honey and drizzle over the cake.

If desired decorate with honeycomb.

Ingredients

  • 250g soft butter
  • 200g caster sugar
  • 50g honey
  • 5 eggs
  • 250g self raising flour
To top
  • 100g honey
To drizzle
  • 300g icing sugar sieved
  • Honey and water to mix to a thick drizzle
To decorate
  • Honeycombe

Method

Pre heat the oven to 180c.

Grease and line a 2lb loaf tin.

Beat the butter sugar and honey until white in a freestanding mixer with a k attachment, add the eggs 1 at a time then, fold in the flour by hand, pour into the tin and bake for 45 to 50 minutes.

Whilst the cake is still warm spoon over the honey. When cooled mix the icing sugar water and honey and drizzle over the cake.

If desired decorate with honeycomb.