Honey Cake

A honey cake recipe, in a square tin, especially for Eileen.

6oz butter (+ extra for greasing)
6oz clear honey
4oz soft light brown sugar
2 eggs (lightly beaten)
1-2 tbsp milk
8oz self-raising flour

Pre heat oven to 180oC

- Grease and line a 9in square tin with baking parchment
- Gently heat the butter, honey and sugar in a (large-ish) pan, stirring gently until the honey has disolved and the butter has melted. Leave to cool slightly.
- In two batches, beat the egg and milk into the cooled mixture in the pan.
- Sift the flour over this, and beat well. The batter should be smooth and have a pouring consistancy
- Transfer the mixture into the tin and bake for 30 mins, or until well risen, golden brown and firm to the touch.
- Leave for 20mins before removing to a wire rack to cool completely, and then cut into squares.

(From The Best Ever Book of Cakes by Ann Nichol)