Honey and spice really are a match made in heaven, but the addition of a sticky topping sky rockets this cake into something rather tasty indeed.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour. I've used the honeycomb tin, but this will fit any standard sized bundt. Never fill more than 3/4 full.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extract.
- In a separate bowl, measure out the flour, bicarbonate of soda, spices and salt.
- Pour the yoghurt and honey into a jug.
- Sift in a third of the flour mix followed by half the yoghurt mix.
- Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour your mix into the tin, pushing it into nooks and crannies if you're going to use a decorative tin like this.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave to cool for 10 minutes before turning out of the tin.
- When completely cool, warm the apricot jam with 1 tsp of runny honey until it's liquid enough to brush over the cake. Act quickly as it soon firms up. I found a nice chunky apricot jam which I decided not to sieve as it added lovely chewy, fruity bits.
This cake is nice served in the traditional way (which in our house involves a cup of tea), but was also delicious warmed through as a pudding. My dad took most of this one to work with him and shared it with his mates - you don't even need a knife...
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.