Facebook Memories reminded me that I’d made a ridiculously sweet honey cake eight years ago. I vaguely recall that it was pretty good so I decided to use the last three eggs in the fridge to make it again – but this time, I added a few extras to the batter – lemon juice, ginger and desiccated coconut – to improve the flavour of this honey cake.
For the honey cake’s glaze, it is very similar to the blueberry sauce I concocted for my Shrove Tuesday pancakes last month. And please do not feel limited by my current blueberry craze. Blackberries, raspberries, boysenberries, redcurrants or blackcurrants would all work just as well in the sticky, gooey glaze that takes the place of frosting for this cake.
Like most cakes in my house, I do not expect this one to last long. But for now, I have plenty of honey cake best eaten with my grandmother’s gold cake forks. She was a woman who turned every morning and afternoon tea into an occasion – it’s a tradition I am happy to uphold, even during lockdown.