10.6 oz (2 cups + 4 tablespoons) self raising flour
1½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1½ teaspoons ground ginger
Preheat over to 180°C (360 °F). Line and grease a 20cm round cake tin.
In a medium saucepan place butter, honey and brown sugar. Over a low heat stir the ingredients until the butter has melted and the sugar has dissolved. Remove saucepan from the heat and set aside to cool.
In a large bowl sift flour and spices. Add the cooled butter mixture and eggs. Using electric beaters, beat until the mixture is combined and smooth.
Pour batter into prepared cake tin and bake in the oven for around 40 minutes, or until golden and cooked. Test with a skewer to ensure that the cake has cooked through. The skewer will be sticky, but there should be no batter attached to it when cake is tested.
Cool in tin for 10 minutes and then remove cake from tin and cook on a wire rack.
GENERAL COOK’S NOTESAll oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY