When my Nanan died, her cookbooks went to my mum. She’s no great baker so passed it to me. My ‘bible’ is a 1940 copy of Modern Cookery, complete with inserted additional recipes including a small pile of Stork Cookery Notes. This is from cooking with honey pamphlet dated August 1951
This one will set you back about 50p for the whole cake so about 7p a slice.
You will need a saucepan and a greased, lined (or flour-dusted) 2lb loaf tin.
Ingredients
- 200 g SR flour
- 1 heaped teaspoon each of bicarbonate of soda and ground ginger
- Pinch of salt
- 100 g margarine
- 200 g dried sultanas or mixed fruit
- 300 ml boiling water
- 3 heaped tablespoon honey
Method
- Put the water, margarine, fruit and honey in a saucepan, bring to the boil and let it boil for 3 minutes. Set aside to cool for 10 to 15 minutes.
- Meanwhile mix the flour, ginger, bicarb and salt together.
- Once the honey mix is a little cooler, mix the flour etc into it. Mix to a smooth batter and put it in the loaf tin.
- Smooth the top and bake in the middle of the oven at 160 c/Gas mark 4 for at least one hour until a skewer comes out clean.
- My oven runs slightly hot so 1 hr 15 mins were 5 mins too long so keep an eye on it!
An oldie but a goodie. Enjoy.
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I’ve been making one similar for 60 years but without the honey its a really good cake keeps for ages although when my boys were at homeit never lasted long
Always good to have a low sugar recipe also . Thankyou
I use a similar recipe, but I thought it lacked a certain something. So I used orange juice, instead of the water/tea bag, and left it to steep for 24 hours after boiling it. The fruit really expands and the cake is so moist.