Spiced honey loaf cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Spiced honey loaf cake By You Magazine - December 22, 2019 With cinnamon, ginger, nutmeg and cloves, this spiced honey loaf cake has a taste of Christmas in every bite. Wrap yours in brown paper and tie with a thin strand of tinsel to dress it up for the big day. Chris Alack MAKES 1 X 22CM LOAF 120g unsalted butter diced, plus extra for greasing 150g dark resinous honey, for example pine or Greek mountain 110g wholemeal or plain rye flour 110g plain flour 100g light muscovado sugar pinch of sea salt 3/4 tsp bicarbonate of soda 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground cloves 180ml milk 3 medium eggs 1. Preheat the oven to 160C/140C fan/gas 2. and butter a 22cm/1.2 litre loaf tin. Gently heat together the butter and honey in a small saucepan, whisking until melted and amalgamated. 2. Place the flours, light muscovado sugar and salt in a large bowl and sift over the bicarbonate of soda and the ground spices. Add the honey mixture and whisk to a thick paste. Gradually whisk in the milk, then the medium eggs, one at a time. Pour this into the prepared tin and bake for 1. hours until risen and firm and a skewer inserted at the centre comes out clean. 3. Run a knife around the edge of the spiced honey loaf cake and leave it to stand for about 15 minutes. Then turn it out on to a sheet of clingfilm while still hot, wrap up and set aside for at least 24 hours when it will develop a lovely sticky crust. This cake will keep well for some days in an airtight container. It’s particularly good with unsalted butter and marmalade or, in savoury mode, with chicken liver parfait. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved