This is a British National Trust recipe, so I’m including the metric measurements for reference. In Wales, they make it for St.David’s Day. The local name for the cake is Tiessennau Mel.
100 g (4 oz) butter = 1 stick butter
225 g (8 oz) honey = 1 c honey
150 ml (5 oz) milk = 5/8 c milk
450 g (1 lb) flour, sifted = 4 c flour
2.5 tsp baking powder
3 tsp ground ginger
100 g (4 oz) sultanas (sultana = golden raisin) = 1/2 c raisins
50 g (2 oz) mixed candied peel = 1/4 c fruitcake mix
2 eggs, beaten
1. Preheat oven to 350F.
2. Grease an 8 inch cake pan.
3. Melt butter with honey and milk on stove over low heat. Remove from heat and leave to cool.
4. Mix flour, salt, baking powder, ginger, raisins and candied peel.
5. Add eggs to flour mixture.
6. Add honey and milk mixture to flour mixture.
7. Consistency should be soft.
8. Pour batter into cake pan. Bake 65-70 min.
NOTE: I am baking in a cast iron pan as a test. Oiled, no parchment, no flour, did not preheat.
Batter = amazingly delicious. DO NOT BAKE IN A CAST IRON, IT REALLY DRIES OUT THE CAKE.