Traditional Welsh Honeycake
Ingredients
1/2 pound plain white household flour
1/2 Tbsp. baking powder
1 1/2 Tbsp. ground cinnamon
1/4 pound runny honey
1 Tbsp. runny honey
1/4 pound butter
1/4 pound caster
Sugar
2 large eggs
1 Tbsp. milk (or double this amount)
Cooking Instructions
Sieve flour, raising agent and spice into a bowl. Lightly grease a tin pie plate measuring about 8-1/2-inches across top. Cream butter with 3-ounces sugar until creamy light. Add egg yolks then 1/4 pound honey, gradually. Gently mix in flour, then milk. Spread the mixture in prepared tin, mounding it slightly in center, bake at 400 for 30 minutes. Let rest in its tin 2 minutes before turning it out on to wire rack. cool 10 minutes then slide on to baking tray and brush top with 1 Tbls. warmed honey – or red currant jelly if you prefer. Whisk egg whites and remaining 1 ounces sugar to make a glossy meringue mixture. Swirl this over top of cake and bake at 325, about 20 minutes. Serve cake cold.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)