Photography: Con Poulos / Styling: Steve Pearce
Spiced honey cakes are a delightful treat that perfectly blend warmth and sweetness, flavoured with ginger and cinnamon and served with honeycomb. Their moist texture and deep, golden colour make them irresistible for any occasion, whether served with tea, coffee, or enjoyed on their own. Easy to bake and wonderfully fragrant, these spiced honey cakes allow you to indulge in a slice of pure, spiced bliss.
For more honey recipes, check out this moreish gluten free honey cake, this oat slice with honeycomb or this sweet honey joy slice.
Ingredients
Method
Preheat oven to 150°C (130°C fan-forced). Lightly grease and line a 12-hole, 3/4 cup capacity (180ml) mini loaf pan with baking paper, allowing a 2cm overhang.
Combine milk, butter, combined sugars and honey in a medium saucepan over low heat and stir until butter and sugar have melted.
Pour into a large bowl. Set aside to cool slightly. Add eggs and whisk to combine.
Combine flour, salt, bicarbonate of soda, baking powder, ginger and cinnamon in a second mixing bowl. Make a well in the centre. Add the butter mixture and mix to combine.
Divide batter into the tin, then bake for 40–50 minutes, or until firm to the touch and a skewer pushed into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out and cool on a wire rack.
Serve with fresh honeycomb.
Tip
You can also make this in a single loaf tin. Use a 25cm x 10cm loaf tin. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean.
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