June 2010 Honey and Walnut Cake
250g clear honey, plus about 2 tablespoons extra to glaze
225g unsalted butter
100g brown sugar
3 large eggs , beaten
300g self-raising flour
150g Chopped Walnuts
Preheat oven to gas mark 3 / 160 C
Grease the bottom of the cake tin with a little bit of butter and line with greaseproof paper
Cut the butter into small pieces.
Put the butter in a sauce pan, then add the sugar and honey and stir on a low heat, until the mixture looks like a liquid.
Then leave to cool for 15 - 20 minutes. This is to prevent the eggs from cooking when they are added to the mixture.
Crack the eggs into the smaller mixing bowl , then after the 15- 20 minutes add them to the mixture.
Sieve the flour into a large bowl and add the rest of the ingredients, and beat until it makes a smooth mixture.
Now add the walnuts.
Pour the mixture into the tin and bake for 50 minutes or until the cake is well-risen, golden brown and springs back when pressed.
Remove the cake out of the oven, and leave to rest for 5 minutes. Then turn the cake out on to the wire rack ready to cool.
Warm 2 tablespoons of honey in a small pan on a low heat and brush over the top of the cake to give a sticky glaze, then leave to cool.