Honey Running from a Honey Dipper into a Jar
Honey Running from a Honey
Dipper into a Jar
Photographic Print

Finley, Marc O.
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 Starbucks Tazo Tea

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La Belle Cuisine - More Cake Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Teatime Honey Cake



  Stonewall Kitchen, LLC

"Thank God for tea! What would the world do without tea!
How did it exist? I'm glad I was not born before tea!"

~ Sydney Smith

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Edward Noott
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Pretty in Pink
Pretty in Pink
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Koenig, Judy
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La Belle Cuisine


Honey Cake

 Reid's Hotel, Madeira

Gourmet December 1993

"A teatime favorite."

3 cups all-purpose flour
1/4 cup currants
1/4 cup golden raisins
1/4 cup finely chopped candied orange rind
1/4 cup finely ground blanched almonds
1/4 cup finely ground walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon freshly ground aniseed
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
1/3 cup sugar
1 1/2 teaspoons freshly grated lemon zest
2 teaspoons freshly grated orange zest
2 extra-large eggs
1/3 cup molasses
1/3 cup Lyle's Golden Syrup or honey
3/4 cup milk

Preheat oven to 350 degrees F. and grease and flour a loaf pan,
9-by-5-by-3 inches.
In a bowl toss together 1/2 cup of the flour, the currants, raisins,
candied orange rind, almonds, and walnuts. Onto a sheet of wax paper
sift together twice the remaining 2 1/2 cups flour, baking soda, baking
powder, cinnamon, aniseed, and cloves.
In another bowl with an electric mixer cream the butter for 5 minutes,
add the sugar and the grated zests, and beat the mixture for 3 minutes,
or until light and fluffy. Beat in the eggs, 1 at a time, add the molasses
and the Golden Syrup or honey, and beat the mixture until it is combined well. Add the flour mixture alternately with the milk in batches, beginning
and ending with flour mixture and beating the batter after each addition
until it is just combined, and fold in the dried fruit mixture. Spoon the
batter into the pan, spread it evenly, and bake the cake in the middle
of the oven for 55 minutes to 1 hour, or until it is golden brown and a
tester comes out clean. Let the cake cool in the pan on a rack for
10 minutes, turn it out onto the rack, and let it cool completely.

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