2 cups (225 g) 8 oz self-raising flour
2 level tsp (10 ml) ground cinnamon
1 stick (8 Tbsp) 115 g (4 oz) butter
3/4 cup (150 g) soft brown sugar
2/3 - 1 cup (125 - 175 g) 4 - 6 oz dried apricots, chopped
1 tbsp (15 ml) honey
3 tbsp (60 ml) milk
2 eggs, beaten runny honey to glaze
2 level tsp (10 ml) ground cinnamon
1 stick (8 Tbsp) 115 g (4 oz) butter
3/4 cup (150 g) soft brown sugar
2/3 - 1 cup (125 - 175 g) 4 - 6 oz dried apricots, chopped
1 tbsp (15 ml) honey
3 tbsp (60 ml) milk
2 eggs, beaten runny honey to glaze
method
1. Butter and base-line an 18 cm (7 inch) round deep cake tin.
2. Combine the flour and cinnamon in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Stir in the sugar and dried apricots. Mix the honey and milk together and add to dry ingredients with the eggs. Mix well together and spoon into the prepared tin.
4. Bake in the oven at 170°C (325°F) mark 3 for about 1 hour 20 minutes until firm to the touch. Cool slightly, turn out on to a wire rack.
5. While still warm brush the top of the cake with runny honey; glaze again while cooling.
2. Combine the flour and cinnamon in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Stir in the sugar and dried apricots. Mix the honey and milk together and add to dry ingredients with the eggs. Mix well together and spoon into the prepared tin.
4. Bake in the oven at 170°C (325°F) mark 3 for about 1 hour 20 minutes until firm to the touch. Cool slightly, turn out on to a wire rack.
5. While still warm brush the top of the cake with runny honey; glaze again while cooling.
serving amount
serves 6-8
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