Honey And Spice Cake

This handy egg-less cake, slightly adapted from the useful and tasty The Art of the Larder by Claire Thomson, can be made from what’s in the cupboard and has a texture like the sticky Mr Kipling’s Ginger Cake.

• 225g plain flour
• ¼ nutmeg, finely grated
• 1 tsp ground ginger or ground cinnamon
• 100g soft brown sugar
• a pinch of salt
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 150ml hot black tea
• 100g honey


1. Preheat the oven to 160°C/fan 140°C/Gas 3. Line a 450g loaf tin with baking paper. 

2. Mix the dry ingredients in a large bowl. Pour the tea into a measuring jug and stir in the honey so it melts. 

3. Mix the wet ingredients into the dry and tip the mixture into the tin. 

4. Bake for 35-40 minutes, or until a skewer comes out clean when poked into the centre of the cake. Leave in the tin for 10 minutes, then remove and cool completely.

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