Wednesday, 24 November 2010

Rumbly Tumbly

Disney Classic # 22 - The Many Adventures of Winnie the Pooh

Well, it really didn't take me too long to come up with a cake for Winnie the Pooh - there was no way I could get away with NOT using honey as the main ingredient, so it was decided fairly early on that I'd be making a honey cake. And since we watched this movie on a cold November evening, I decided to make it a warm honey cake.
Pooh Bear approves of warm honey cake.

I used a recipe from my trusted BBC Good Food 101 Cakes and Bakes recipe book, (Devonshire Honey Cake, pg 12). I use this recipe book quite a lot, quite simply because I love it! I've not (yet) tried every recipe in the book, but I've never been disappointed with the recipes I have tried, and more often then not am surprised at how well the recipes turn out. Sure, I expect them to be tasty, but mostly they exceed expectations!

Anyways, I decided to serve the cake warm from the oven, as it was a rather chilly evening, and I also decided to use a honey syrup to top the cake, rather than just to glaze it with honey as the recipe suggests.

Prep time: 30 mins        Cook time: 1 hour      Serves: 8-10

275g clear honey
250g butter (slightly salted)
110g dark brown sugar
3 large eggs
300g self-raising flour

  1. Cut the butter into pieces and place in a non-stick pan with the honey and the sugar. Melt slowly over a very low heat, stirring occasionally. Once liquid, increase the heat and bring the mixture to the boil for one minute. Remove from heat, and set 3tbsps of the mixture to one side to top the cake. Set the rest of the mixture to one side to cool.
  2. Preheat the oven to gas mark 3, and grease and line a deep baking tin (I used a 7.5 inch tin and this was the perfect amount of cake mixture.)
  3. Beat the eggs, and then add these in to the cooled honey mixture using a wooden spoon.
  4. Sift the flour into a large mixing bowl, and then pour in the honey mixture. Beat this mixture until all of the flour is incorporated and you have a smooth creamy mixture.
  5. Pour the mixture into the tin and bake for 1 hour, until the cake is golden brown and springs back when pressed. If you are unsure, insert a skewer into the centre of the cake and pull this out, if the skewer comes out clean the cake is done, if there is residue the cake needs a little longer!
  6. Remove the cake from the oven and allow it to cool slightly in to pan. Reheat the honey syrup that was set aside for topping the cake slowly over a low heat. Remove the cake from the pan (careful not to burn yourself!) and place on a serving dish. Pour the warm honey syrup over the centre of the cake and allow it to run down the sides.
  7. Cut into generous slices and serve nice and warm! (The cake also tastes pretty good when cooled, but it is outstanding when warm!)

Next time we're watching The Rescuers, and I'll be making a cake based on one half of the heroic duo, Bernard!

Happy Thoughts

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