Ingredients

The following ingredients have 4 Servings
  • 250 g self-raising flour
  • 1 pinch salt
  • 3 tsp ground ginger
  • 185 g butter
  • 3 egg
  • 185 g honey
  • 1 lemon rind grated
  • 90 g glace cherries chopped
  • 60 g mixed nuts chopped
  • 90 tsp brown sugar
  • 3 tsp lemon juice
  • 40 g butter

Instruction

  • Sift together flour, salt and ginger.
  • Cream butter and honey until light and fluffy.
  • Beat in eggs one at a time, adding a little flour with each of the last eggs.
  • Fold in remaining flour, place mixture in an 18-20 cm greased springform pan, smoothing the top.
  • Bake at 190C in the centre of the oven for 1¼ hours until well risen and firm to touch.
  • Cool on wire rack.
  • Topping: Place all ingredients in a saucepan, simmer for 1-2 minutes stirring continuously.
  • Remove from heat and allow to cool a little.
  • Spread topping over cake with a palette knife. Leave to set.