Charlecote Park's honey and ginger cake
This cake will keep for up to 3 days in an airtight tin so you can enjoy it with a cup of tea and friends and family.
For the cake:
- 1 jar Charlecote honey (340g or 12oz)
- 125g (4.5oz) butter
- 3 eggs
- 3tbsp semi-skimmed milk
- 6 balls stem ginger from a jar, chopped finely
- 350g (12oz) plain wholemeal flour (but white is fine)
- 1tsp bicarbonate of soda
- 1tbsp ground ginger
- 1tbsp ground mixed spice
For the icing:
- 225g (8oz) icing sugar
- syrup from the stem ginger jar
- chopped crystalised ginger or chopped Charlecote honey fudge
- Heat the oven to 170C, fan 150C, gas 3.
- Line the base of a 20cm round cake tin.
- Heat the honey and butter very gently together until the butter is just melted.
- Whisk the eggs and milk together with the chopped stem ginger, then whisk into the honey mixture.
- Put all the dry ingredients into a large bowl, make a well in the centre, then gradually pour in the honey and egg mixture, beating as you go.
- Cook for 1 hour or until a skewer comes out clean.
- Cool in the tin for 15 minutes before removing from the tin to cool completely.
- Mix the icing sugar with enough syrup from the stem ginger jar to make a fairly stiff icing to spread over the cake.
- Decorate with chopped crystalised ginger or chopped Charlecote honey fudge.