- 100g salted butter, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g light brown soft sugar
- 100g runny honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 tsp mixed spice
- ½ tsp ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 150g self-raising flour
For the glaze
Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don’t worry if it curdles slightly, it will become a loose batter), then fold in the flour.
Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.