Honey Loaf Cake

A delicious loaf cake made with honey instead of sugar.  The flavour varies dependent upon the type of runny honey you use, dark honey gives a deeper flavour.  When the cake comes out of the oven it is treated to a honey syrup!

Thanks to Dawn Roads for the delicious recipe. 

• Ingredients

  1 x large AGA Loaf Tin (2lb)

  225g butter, softened

  225g runny honey

  4 eggs, beaten

  275g white rye flour, or plain flour

  2 tsp baking powder

  Grated zest of 1 orange

  60g mixed peel

  1 tsp mixed spice, optional
  
  Syrup:

  2 tbsp orange juice

  2 tbsp runny honey

• Method

  1. Prepare the loaf tin – buttered and lined with two bands of baking parchment. Let the parchment paper come above the sides of the tin, so removing the cake will be easier.
  
  2. Cream together the butter and honey, until light and creamy. Gradually add the beaten eggs, adding a little flour towards the end to avoid the mixture curdling.
  
  3. Place the flour, baking powder, orange zest, mixed peel and spice, if using, into a bowl and use a hand whisk to incorporate all these dry ingredients together.
  
  4. Fold the dry ingredients into the creamed mixture with a spatula. Place the cake mixture into the AGA Loaf Tin and lightly level the top.
  
  5. Place in the oven. CAST OVEN: Place the loaf tin onto the oven grid shelf, set on the floor of the Baking Oven or oven on B4. FAN OVEN: Preheated to B4/160°C/325°F. Cook for 50-55 minutes. Test for ‘doneness’ by inserting a skewer into the centre of the cake, if it comes out clean the cake is cooked.
  
  6. For the syrup; place the orange juice and honey into a small AGA saucepan and heat gently until combined.
  
  7. Take the cake out of the oven and prick the top with a skewer, or cocktail stick, pour the warm syrup over the top of the hot cake. Allow the cake to cool in the tin and then use the overhanging parchment paper to lift the cake from the tin. Remove the parchment and place on a serving plate.
  
  Tips:
  • If the top of the loaf cake is browning too quickly cover the top with a piece of Bake-O-Glide® or folded parchment paper
  • This recipe freezes well