HONEY AND OAT CAKE
A moist tea bread lovely spread with butter.Can be frozen. Bake in either a 2lb Loaf tin or 2 1lb tins.
- 4ozs Butter
- 3ozs Caster Sugar
- 2 Large Eggs
- 4ozs Runny Honey
- 4ozs Porridge Oats
- 4ozs Self raising Flour (sifted)
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Pre heat oven to Gas 4
Cream butter and sugar.
Add the eggs and beat well until the mixture is full of bubbles.
Add the honey and mix gently.
Fold in the oats and sifted flour.
If the mixture is too thick add a little milk.
Line the tin or tins with baking parchment and divide the mixture.
Bake in the centre of the oven for approx. 40mins or until a skewer comes out clean.
Do not overcook or the cake will be dry.