Spiced honey cake

Special equipment • blender • 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan

SERVES 8

1¼ cups self-rising flour

2 tsp pumpkin pie spice

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp baking soda

½ cup honey

4 tbsp (½ stick) butter

1/3 cup dark or light brown sugar (packed)

1 large egg, lightly beaten

½ cup whole milk

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan with parchment paper. Sift the flour, spices, and baking soda into a bowl. Heat the honey, butter, and brown sugar in a pan until melted and smooth. Mix into the flour, then stir in the egg and milk until the mixture is well blended. The batter will be runny.

2 Pour into the prepared pan and bake for 30–35 minutes or until risen and firm to the touch. Transfer the pan to a wire rack to cool. To serve, unmold the cake and cut into slices.

Cook’s Notes:

The cake can be stored for up to 1 week in an airtight container the flavor will mature and the texture will become pleasantly, deliciously sticky.

Spiced honey cake