8 oz butter (200 gm)
4 oz caster sugar (100 gm)
4 oz honey (100 gm)
2 tblsp. coffee essence
10 oz.flour (250gm)
1 tsp.ground ginger
1 tsp.ground cinnamon
4 oz mixed chopped nuts (100 gm)
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.
Sieve flour and spices. Fold into the butter
mixture with chopped nuts.
Bake for 30-40 minutes.Cool.
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.)