This is a traditional Jewish cake, and a pretty old (and very simple) recipe. The cakes are in fact nicer if, when cooled, are left wrapped in foil for a day or two. Also, watch out - this cake rises a lot, and you don't want it to be overflowing, so just be a bit careful, use a cake tin with high sides, and don't feel you need to use all of the mixture because it will get to about twice the size during baking.
--Musicbloke 00:52, 1 September 2008 (BST)
- 1 lb (450g) self-raising flour
- 1 lb (450g) clear honey
- 10 oz (280g) soft dark brown sugar
- 9 oz (250g) oil
- 5 large eggs
- 2 tsp cinnamon
- 2 tsp mixed spice
- 1 tsp ginger (not the fresh stuff)
- 3/4 dessertsp bicarbonate of soda
- 9 oz (250ml) warm water
- Mix the flour, honey, sugar, oil, eggs and spices. Mix thoroughly and leave to stand for one hour.
- Mix the bicarbonate of soda with the warm water and add to the mixture – it should have a slushy texture.
- Bake in two tins approx 8-inches square, oiled and lined for 30 mins at gas mark 2/300F/150C
- Leave to cool