Beulah’s honey cake

It was a surprise to discover that Beulah’s honey cake doesn’t actually have honey in it. She always was an international woman of mystery…;-)

…and an excellent cook. If Beulah opted to use golden syrup instead of honey I expect there’s a good reason for it. And there are a lot of dry honey cakes out there.

Actually this is the first time I’ve eaten honey cake when I wasn’t already stuffed to the gills with a holiday meal, which made it far more enjoyable.

Beulah’s honey cake

• 2 eggs
• 1 teacup (150ml?) oil
• 3 Tb golden syrup
• 6oz (170g) demerara sugar
• 8oz (250 ml) warm water
• 8oz (170g) self-raising flour (sieved)
• 1 tsp mixed spice
• 2 tsp ginger
• 1 tsp cinnamon
• ½ tsp baking soda
• flaked almonds

1. Preheat the oven to 180°C.
2. Grease a 22–23cm (8”) cake tin well. Line the bottom with greaseproof paper, also greased.
3. Combine the eggs, oil, syrup, sugar and water and beat until smooth.
4. Whisk together the flour and spices and add to the wet ingredients.
5. Add the baking soda and mix well.
6. Pour into the prepared tin and sprinkle over with flaked almonds.
7. Bake for one hour, or until a skewer comes out clean.
8. Leave to cool. Store for at least a week before serving.

Tags: honey, Jewish food, vegetarian