Honey Fruit Cake
Self raising flour 200g/7oz
2 medium eggs
Glace cherries (halved) 110g/4oz
Pinch of salt
Preheat oven to 180°C/350°F /gas mark 4. Cream butter and honey together. Beat eggs well and add them alternately with sifted flour then fold in sultanas and cherries. A little milk may be added if necessary. Bake in a buttered circular tin, 6½-7½ inches in diameter for approximately 1½ hours. Timing is for conventional ovens and is a guide only as appliances vary.
Fruit and Nut Bars
(Courtesy of Ben Sheeran, Head Chef for National Museums Liverpool)
The following quantities make a lot of bars, so you might want to make half as much. Unless they’re for a beekeepers’ meeting of course!
100g dried apricots
50g banana chips
200g light brown sugar
Melt the honey, butter, sugar and treacle together until dissolved. Add all the dry ingredients. Place in a greased baking tray and bake for 20 mins at 150C/ Fan 140C /Gas mark 2.