Competition Honey Cakes from

          Shrewsbury Flower Show

            SULTANA CHERRY HONEY CAKE (2000)

                        ‘VERNON’S FAVOURITE’

            168g. (6 ozs) British Honey                 

            112g. ( 4 ozs) Butter or Margarine                   

            168g. ( 6 ozs) Self-raising Flour                       

            112g. (4 ozs) Sultanas

            56g. (2 ozs) Chopped Cherries

            2 Eggs

            Milk to mix if necessary

            Method:

            Cream the fat and honey. Beat in eggs. Fold in sieved

            flour and fruit. Add milk if necessary to give a dropping

            consistency. Put the mixture in a 18cm (7 in.) round tin

            lined with greased paper and bake in a moderate oven

            for 1½ to 1¾ hours.     

            HONEY FRUIT CAKE (1994)

            4oz. Honey from the British Isles                                    

            3oz. castor sugar

            6oz. plain flour

            Pinch of salt

            1 level teaspoon baking powder

            2 eggs.

            4oz. margarine

            lIb. mixed dried fruit (vine fruits only)

            2 level teaspoons mixed spice

            ½ teaspoon lemon juice

            Milk to mix, if necessary

            Method:

            Cream the honey, sugar and fat together.

            Beat in the eggs slowly. Sieve the dry

            ingredients and fold in alternately with

            fruit and lemon juice. Add enough milk to

            make a soft consistency. Put the mixture

            in a 7 inch round tin lined with greased

            paper, and bake for 2 hours in a moderate

            oven.   

            SULTANA CHERRY HONEY CAKE (1995)

            6 ozs. British Honey     

            4 ozs. Butter or Margarine       

            6 ozs. Self Raising Flour

            4ozs. Sultanas

            2 ozs Chopped Cherries

            2 Eggs

            1 teaspoon Orange Rind

            Method:

            Cream fat and honey. Beat in eggs.

            Fold in sieved flour, rind and fruit.

             Add milk if necessary to give a

            dropping consistency. Put the

             mixture in a 7 inch round tin lined

            with greased paper and bake in a

             moder­ate oven for 1½ to 1¾ hours.

            DATE AND HONEY TEA LOAF (1998)

            170g. (6 ozs) Plain Flour

            30g. (1 oz) Hard Margarine

            30g. (1 oz) Sugar

            90g. (3 ozs) Dates

            1 Egg

            ½ level teaspoon Bicarbonate Soda

            5 tablespoons Boiling Water

            6 level tablespoons Honey

            Prepare oven at 180°C/Mark 4 (350°F)

            Method:

            Grease a 454g. (1 Ib) loaf tin.

             Rub margarine into flour. Chop dates

             and pour boiling water over. Cool.

            Beat 1 egg. Dissolve Bicarbonate of

            Soda in water and date mixture.

             Make a well in the centre of the

             flour, add all the other ingredients.

             Stir well. Pour quickly into loaf tin.

             Bake for approximately 50 mins in

            centre of oven.