Apple and Cinnamon Cake 3 ½ teasp cinnamon 125 g castor sugar 250 g S.R Flour 90 g Natural Honey –wildflower or acacia, lime 3 eggs 120 ml milk 180 g butter 2 red eating apples-peeled, cored and thinly sliced
Preheat oven to 1 75®C, grease a deep 20cm diameter cake tin. Mix ½ teasp of the cinnamon with 1 tablesp of the sugar and sprinkle over the base of the tin. Line the base of the tin with apple slices, overlapping them so as there are 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 the remainder of the sugar until light and fluffy. Gradually pour in your natural honey in a constant stream, beating continuously. Add beaten eggs gradually (mixture will curdle if you added all at once). Add 2 tablesp 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, until an inserted skewer or knife comes out clean. Allow cooling for 15-20 minutes, then turning out onto a cooling rack. The apples should be caramelised and the cake a rich golden brown.
Natural Honey Raisin Bread 2 1/2 cups plain flour 1/2 cup walnuts- chopped 3 teasp baking powder 1 cup milk 1/2 teasp bi-carb soda 2 eggs 1/2 cup raisins-chopped 1/3 cup honey- your choice again! 1/3 cup firmly packed brown sugar 2 tablesp melted butter 1/2 cup bran cereal
Mix together flour, baking powder,soda,bran,raisins,sugar and the nuts. Combine milk,eggs, honey and butter. Stir into dry ingredients and beat until smooth. Pour batter into greased 22x 12cm loaf pan/tin. Bake in moderate over approx. 1 hour or until done when tested. Serve sliced and buttered.
Date Loaf 125g margerine 1 teasp bi-carb soda 1 1/2 cups dates 3/4 cup boiling water 1 teasp cinnamon 1/2 cup Natural Honey-Your choice 1 teasp mixed spice 1 1/2 cups of S.R flour
Place margerine,dates,spices and soda in a bowl. Add 1/2-cup water to honey and stir. Add to ingredients in bowl and add extra 1/4-cup water. Stir until margerine is dissolved. Stir in flour. Bake approx. 3/4- 1 hour.
Orange Honey Ring 100 g butter- melted 4 tablesp full cream milk powder 4 tablesp honey?? 1 1/2 cups S.R flour 1/3 cup water grated rind of 1 large orange 1/2 cup sugar (OPTIONAL) 2 eggs 1/2 cup chopped pecans
Mix together all ingredients except pecans. Beat until thoroughly combined. Add pecans. Pour into greased 20cm ring tin. Bake in moderate oven for 40- 45 minutes or until cake is cooked. When cold,ice with orange icing.