Name: Honey tea cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 125.00 g butter; 210.00 g castor sugar; 5.00 ml vanilla essence; 2.00 eggs extra-large; 280.00 g flour self-raising; salt pinch; 250.00 ml Buttermilk; 25.00 ml brown sugar; 25.00 ml water; 25.00 ml butter; 200.00 ml honey; 50.00 ml brandy

Recipe Disclaimer

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Ingredients (12)

CAKE

125.00 g	butter
210.00 g	castor sugar
5.00 ml	vanilla — essence
2.00	eggs — extra-large
280.00 g	flour — self-raising
	salt — pinch
250.00 ml	Buttermilk

SYRUP

25.00 ml	brown sugar
25.00 ml	water
25.00 ml	butter
200.00 ml	honey
50.00 ml	brandy

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Method:

Grease a 1,5 litre glass bowl with margarine. Cream the butter and castor sugar until light and fluffy. Add the vanilla essence and then the eggs one at a time, beating well after each addition. Sift the dry ingredients together and fold into the butter mixture, alternating with the buttermilk. Spoon into the greased bowl. Place on an upturned saucer in the microwave oven and microwave for 15 minutes on 50 per cent power or until a testing skewer comes out clean. Dissolve the brown sugar in the water and add the butter and honey. Microwave for 1-2 minutes on 100 per cent power. Add the brandy and mix well. Pour the hot sauce over the warm cake. Serve hot.
Makes a medium cake.
Tested in a 600 W oven.