Ingredients
Ingredients
100g salted butter, plus extra for the tin
100g light brown soft sugar
100g runny honey
1 large egg
100ml milk
1 tsp mixed spice
½ tsp ground ginger
150g self-raising flour
25g salted butter
25g runny honey
Direction
Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don’t worry if it curdles slightly, it will become a loose batter), then fold in the flour.
Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.
