In the Kitchen with Honey Beekeepers Honey Fruit Cake Honey cakes are a delight to eat when made correctly however, cakes in general can cause heartache for many aspiring cooks to the point that many give up. Just adding honey to the cake mix is not going to make life easier and in fact its asking for more trouble. Also the type and variety of the honey used in the cake mix can also be troublesome, owing to the strengths of acid within the honey itself. Once mastered a honey cake takes its pride of place on any ones table or Honey Show bench. Below is a tried and tested recipe and by following the guidelines you should without doubt make a perfect honey cake! Makes 2 x 7 inch round cakes Ingredients: 120 gm 120 gm 300 gm 140 gm 2 5 gm 480 gm

Butter Margarine Runny honey Whole eggs Egg yolks Vanilla essence Plain flour

20 gm 5 gm 20 gm 240 gm 240 gm 120 gm 5 gm

Baking powder Baking soda Milk Raisins Sultanas Cherries Lemon juice

In preparing the honey cake it has been arranged in stages and this will eliminate any errors. First stage: Place the butter, margarine and honey in a mixing bowl and cream together until creamy white. During the mixing, stop the machine and scrape down the batter mix from the sides of the bowl at least twice.

 

British Beekeepers Association, National Beekeeping Centre, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2LG Tel: 02476 696679 www.bbka.org.uk Registered Charity No: 212025

In the Kitchen with Honey Second stage: Place the whole eggs, egg yolks, vanilla essence and lemon juice in a bowl and mix well. Bring liquids to 21°c then pour into the batter in three stages. Scrape down the batter mix after each addition. Third stage: Sieve the plain flour, baking powder and baking soda together three times. Add the mix to the batter on a slow speed. Add milk immediately after the flour has been added. Fourth and final stage: In a bowl distribute the raisins, sultanas and cherries evenly. Add the fruit to the batter mix on a low speed for three minutes. Processing the cake for the oven: Prepare the tin, with greased paper 20-30mm (about 1 inch) above the top of the tin. Pour in cake mixture, and level. Bake in preheated oven 180°C/350°F /gas mark 5 and bake for approximately 60 mins. (Oven temperatures zones are different in many ovens, this is a guide only). Decorate Leave in the tin for 10-15 minutes and move onto a wire rack. Brush the top with a table spoon of warm honey. Chefs Tips: Pre-heat the oven. Grease the paper with white fat no butter. (Helps stop over browning). Place a small tray of water on the bottom of oven. (Helps the cooking process). Place food type cardboard on the base of the tin or six sheets of greaseproof. (Helps overcooking). Place cake in the centre and on second shelf of the oven. Sift the flour, B/powder and soda three times. (Incorporates air and makes the cake lighter).  

British Beekeepers Association, National Beekeeping Centre, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2LG Tel: 02476 696679 www.bbka.org.uk Registered Charity No: 212025

In the Kitchen with Honey Soak fruit in hot water for one hour then dry with a tea towel. Wash syrup of the cherries with warm water (helps stop them sinking). To check the egg and mixture is correct and ready, place a small piece (size of a pea) in a small cup of cooking oil. If it floats it is ready, if it sinks it is not. Sprinkle the fruit evenly into the cake batter. (Helps distribute the fruit in the cake). When the cake is placed in the tin and levelled, raise it 6 inches above the table and drop it three times. (Helps release large air pockets). If the cake is cooked before the time in the schedule, take it out. (Very few ovens are alike). Cover with a tea towel 45 mins after cooking. (Helps stop the cake crust going hard). (Honey cakes mature after a few days and this improves flavor)

 

British Beekeepers Association, National Beekeeping Centre, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2LG Tel: 02476 696679 www.bbka.org.uk Registered Charity No: 212025

In the Kitchen with Honey Blueberry & Honey Chutney. Chutneys are wonderful accompaniments to any meal. The distinctive flavor and texture is achieved by long slow cooking, and it’s a real bonus to leave it to mature for a few months. But this little beauty can be eaten straight away and is as good as love at first sight. So lets make plenty. Ingredients 3lb Blueberries 8oz apples peeled & cored finely diced 4oz onions finely diced 1 level teaspoon salt ¾ pint of cranberry juice ¼ pint of vinegar 8oz of honey Place all the ingredients into a large saucepan; bring the mixture slowly to the boil. Reduce the heat. Simmer until tender and reduce until the correct thickness. Do not over boil. Once ready taste for seasoning. Excess can be placed in pickling jars with a vinegar proof lid or in a plastic food container.

 

British Beekeepers Association, National Beekeeping Centre, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2LG Tel: 02476 696679 www.bbka.org.uk Registered Charity No: 212025

In the Kitchen with Honey Wassail to all beekeepers The Golden hues of Autumn have just about left us and there’s a nip in the air, winter is just around the corner and now is the time to prepare some feelgood food. These next two recipes are certainly seasonal and bring out that feel-good factor. They are Beekeepers Mulled Wine and a Spicy Lentil Soup. The mull is a really comforting drink for a cold winter’s night and excellent at Christmas especially after coming back chilled to the bone from tying down the hives after a gale. The warmth of the drink and of its spices is a wonderful antidote to the stresses and strains of everyday life. It also is as good as saying welcome to my home to invited friends. The Beekeepers Mulled Wine Bowls for serving hot punches need to be heatproof. Do not worry too much if the only one you have is a saucepan just wrap a nice colorful cloth round, surround it with chestnuts, holly, pine cones, leaves or any other Christmas ornaments. Or why not just leave it on a slow cooker to keep it warm. What you need: Makes 16 servings or serve eight beekeepers. 1 bottle white wine or Mead if possible 1 bottle red wine 250 ml/8 fl oz sweet red vermouth 250 ml/8 fl oz cranberry juice 8 whole cloves 8 pods cardamom, crushed 250 g honey

Lemon slices Orange slices Apple slices 6 strips orange rind 1 stick cinnamon (3-inches) 1 tablespoon dark raisins

Pour white and red wines or mead into a large stainless steel or enamel saucepan.  

British Beekeepers Association, National Beekeeping Centre, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2LG Tel: 02476 696679 www.bbka.org.uk Registered Charity No: 212025

In the Kitchen with Honey Add vermouth, Cranberry juice, orange rind, cloves, cinnamon, and cardamom pods. Heat wine mixture gently until very hot but do not boil. Remove saucepan from heat, cover with a lid and cool. Strain wine into a bowl. Just before serving, return wine to a clean saucepan. Add raisins. Heat gently add the honey until the wine is hot enough to drink. Add fruit slices and serve in heatproof mugs. When tasted shout “Wassail” to all beekeepers.

An old Classic brought up to date! This is a good time to bring out the old classic soups. That are earthy full of packing that will keep you warm all day, and so good for you. The soup I have chosen is Lentil with a modern trends that, being spicy. It is so simple to make you could prepare it whilst cleaning all the old wax from the frames. What you need: Spicy Lentil Sauce: Serves Eight 3 medium onions 3 medium carrots 5 Stalks celery 5 teaspoons olive oil 601 g orange lentils Couple of sprigs of chopped fresh parsley 2 teaspoons of honey 1-½ teaspoons ground cumin 1-½ teaspoons ground coriander 1-½ teaspoons ground allspice 1 ½ teaspoons cayenne pepper Salt & pepper to taste 1 ½ liters vegetable stock It is important not to overdo the spices. When placing the spices on the spoon run a knife across the top as to end up with a flat spoon of spices.

 

British Beekeepers Association, National Beekeeping Centre, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2LG Tel: 02476 696679 www.bbka.org.uk Registered Charity No: 212025

In the Kitchen with Honey Finely chop onion, carrot, and celery. In a heavy-duty saucepan, heat the oil until hot. Add onion, carrot, celery, and lentils and sweat off for 10 minutes, stirring every so often. Add parsley, spices, salt, pepper, stock, and honey and mix together well. Bring slowly to a boil, then cover and slowly simmer 1 hour or until lentils are soft, stirring occasionally. If the soup is reducing too much and going to thick add some more stock. Remove the pan from heat and set aside to cool. When slightly cool, place in a blender or food processor, puree mixture until smooth. If no blender is at hand pass the ingredients through a wire sieve. Return the soup to a clean saucepan. Reheat gently and adjust seasoning before serving. Told you it was simple! The hardest part of this soup is getting off the chair to keep filling the soup bowl up, as it is so scrumptious. Make sure you have some nice warm crusty bread or good old wheaten and plenty of fresh butter.

Recipes courtesy of Michael Young MBE, INI Beekeepers

 

British Beekeepers Association, National Beekeeping Centre, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2LG Tel: 02476 696679 www.bbka.org.uk Registered Charity No: 212025