Fruity Honey Cake

I love different fruit cakes and I have baked dozens since I started my Blog/page over four years ago and it never ceases to amaze me how many variations on this theme there are! This cake is one of the best, a doddle to make, using oil instead of butter and of course, warmed honey! Lots of it. Plus NO sugar. My next post will be yet another fruit cake, with another different twist.

You will need a buttered and lined 8 inch spring form cake tin. Pre heat your fan oven to 140C.

8 oz plain wholemeal flour

1½ teaspoonfuls bicarbonate of soda

1 teaspoonful ground cinnamon

8 oz currants

4 oz raisins or sultanas, roughly chopped

2 eggs

3 fl oz sunflower oil

6 fl oz buttermilk

7 oz runny honey, very slightly warmed

In a large bowl, add the dry ingredients and the fruit, stir well. In a basin or jug, whisk together the oil, buttermilk, honey and eggs and pour this over the flour. Mix until well combined.

Tip into your prepared tin and bake for about 1½ hours, until just firm to the touch. After an hour, check it is not too brown and if so turn the oven down to 130C. Cool in the tin for at least ten mins before removing from the tin to a rack. Will happily keep for a week or more in a tin. So good.

Enjoy! The smell and taste is amazing.