unsalted butter, for greasing
450 g/1 lb whole-wheat flour
pinch of salt
1/4 tsp grated nutmeg
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp bicarbonate of soda
225 ml/8 fl oz clear honey
5 tbsp vegetable oil
3 medium eggs
3 tbsp milk
grated rind of 1 lemon
1 tbsp ginger preserve or jam
175 g/6 oz soft brown sugar
55 g/2 oz glacé cherries, halved, sliced or chopped
55 g/2 oz chopped mixed candied peel
55 g/2 oz slivered almonds
Preheat the oven to 170°C/Gas Mark 3. Lightly grease and line a deep 18-cm/7-inch round cake tin.
Sift together the flour, salt, spices and bicarbonate of soda into a bowl.
Put the honey and vegetable oil into a saucepan and heat gently, stirring until thoroughly combined. Remove the pan from the heat.
Put the eggs and milk into another bowl and beat with a wire whisk until frothy. Stir in the lemon rind and ginger preserve or jam, then stir in the honey and oil mixture.
Make a well in the centre of the dry ingredients and gradually pour in the honey mixture, stirring constantly. Mix well until thoroughly combined, then stir in the sugar, cherries and candied peel.
Pour or spoon the batter into the prepared cake tin and covered the top with the almonds. Bake for about 1 hour 15 minutes, until a skewer or wooden cocktail stick inserted into the centre of the cake comes out clean.
Remove from the oven and leave to stand in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Hope this fits the bill Galen.
