INGREDIENTS

INSTRUCTIONS

Preheat oven to 180C/350F degrees. Grease a 9 x 13 inch cake tin; line with
grease proof paper; grease and flour paper.
In a large bowl combine flours, sugar, baking powder, bicarb of soda,
ginger, cinnamon & allspice. Stir in chopped walnuts or almonds and
sultanas if using. Set aside.
In a small saucepan, over medium-low heat, heat honey with coffee until
warm and remove from heat. Stir in bourbon, brandy or water.
In a large bowl, beat eggs with vegatble oil until well blended. Beat in
ginger preserve or stem ginger. Alternately, in 3 or 4 batches, stir warm
honey mixture and flour mixture into the beaten egg mixture until well
blended.
Pour mixture into prepared tin. Bake until a skewer inserted in centre
comes out with just a few crumbs attached and top springs back whien gently
pressed with finger, I hour. Remove tin to wire rack and cool completely.
Turn out cake on to a rack and then back on to serving plate, so that cake
is right side up. Dust with icing sugar or, if you do not mind a sticky
cake, brush with slightly heated honey, and cut into squares to serve.
Hopes this helps you to have a sweet new year.
Recipe By     : dropkin@dircon.co.uk (David Dropkin)
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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