Gina's Hair Raising Honey Cake
This cake is best made a couple of days ahead. When cool, remove from the tin and wrap well in aluminium foil and then plastic wrap. Store at room temperature for up to 4 days. It also freezes well.
Make sure you check the cake after 50 minutes - if you have a 'hot oven' it may be ready a little earlier than the hour.
Ingredients
- 375 ml hot tap water (1.5 cups)
- DRY MIXTURE
- 225 grams plain flour (all purpose) (1.5 cups)
- 225 grams Self-Raising (Self-Rising) flour (1.5 cups)
- 1.5 teaspoons bicarbonate of soda (baking soda)
- 1/3 cup unsweetened cocoa powder
- WET MIXTURE
- 4 eggs
- 345 grams Caster (Superfine) Sugar (1.5 cups)
- 180 ml vegetable oil (3/4 cup)
- 500 grams honey (scant 1.5 cups)
- 1 teaspoon vanilla extract
Instructions
- You will need a 27 cm (11 inch, large) ring cake tin. It is best to use a X LARGE tin without a removable base, as the mixture is liquid and may leak.
- Preheat the oven to 180°C (350°F). Grease the tin very well.
- Sift the dry mixture ingredients together into a bowl.
- In a separate large bowl (or electric mixer bowl), mix the wet mixture ingredients together until well combined.
- Add the dry mixture into the wet mixture, alternating with the 1 1/2 cups hot tap water.
- Pour into the prepared cake tin. Bake for 1 hour, or until a skewer inserted in the cake comes out clean. Allow the cake to cool before turning out of the tin.