INGREDIENTS                                                                                    

8 oz butter (200 gm)

4 oz  caster  sugar (100 gm)

4  oz  honey (100 gm)

4  eggs

2 tblsp. coffee essence

10 oz.flour (250gm)

1 tsp.ground  ginger

1  tsp.ground  cinnamon

4 oz mixed  chopped  nuts (100 gm)

ICING

6 oz  icing  sugar ( 150 gm)

3 oz (75g)butter

2  tblsp. honey

Preheat  oven  to  180 degrees.

Cream  fat  with  sugar  and  honey  until  light.

Gradually  add  eggs and  coffee essence.

Beat  well.

Sieve  flour  and  spices. Fold into the butter

mixture with chopped  nuts.

Bake for  30-40 minutes.Cool.

ICING

Sieve  5  oz  icing  sugar into  a  bowl.

Beat  in  fat  and  honey well.

Slit the cake in half horizontally .

Sandwich  together with  honey  filling.

Dust  with  remaining  icing  sugar.

(I have used the icing on top of the cake in the photo.)

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