Honey Raisin Bread
         
        2 1/2 cups plain flour 
        3 teasp baking powder 
        1/2 teasp bi-carb soda 
        1/2 cup bran cereal 
        1 cup raisins - chopped 
        1/3 cup firmly packed brown sugar        		 1/2 cup walnuts - chopped 
        1 cup milk 
        2 eggs 
        1/3 cup honey 
        2 tablesp melted butter 
         
        Mix together flour, baking powder, soda, bran, raisins, sugar and nuts. Combine milk, eggs, honey and butter. 
        Stir into dry ingredients and beat until smooth. 
        Pour batter into greased 22 x 12cm loaf pan. 
        Bake in moderate oven approx. I hour or until done when tested. 
        Serve sliced and buttered. 
         
        Date Loaf
         
        125 g margarine 
        1 1/2 cups dates 
        1 teasp cinnamon 
        1 teasp mixed spice        		 1 teasp bi-carb soda 
        3/4 cup boiling water 
        1/2 cup honey 
        1 1/2 cups S.R. flour
        Place margarine, dates, spices and soda in a bowl. 
        Add 1/2-cup water to honey and stir. 
        Add to ingredients in bowl and add extra 1/4-cup water. 
        Stir until margarine is dissolved. 
        Stir in flour. 
        Bake approx. 3/4 - 1 hour. 

        Microwave: - Pour mixture into ring mould and cook on HIGH for 8 - 8 1/2 minutes. Let cake stand a further 5 minutes.

         


         
         
        The recipes are from "Cooking with Honey" a recipe book from the Queensland Beekeepers Association Inc. Inquiries for the recipe book can be made to qba@hypermax.net.au

        Used with permission of the QBA Inc.

         

        Apple and Cinnamon Cake
         
        3 1/2 teasp cinnamon 
        250 g S.R. flour 
        3 eggs 
        180 g butter        		 125 g castor sugar 
        90 g honey 
        120 ml milk 
        2 red eating apples - peeled, cored and thinly sliced
         Preheat oven to 1 75°C, grease a deep 20cm diameter cake tin. 
        Mix 1/2 teasp of the cinnamon with I tablesp of the sugar and sprinkle over the base of the tin. 
        Line the base of the tin with apple slices, overlapping them so as there are no gaps for the cake mixture to leak through. 
        Sift the flour with the remainder of the cinnamon and set aside. 
        Cream the butter with remainder of the sugar until light and fluffy. 
        Gradually pour in honey in a constant stream, beating continuously. 
        Add beaten eggs gradually (mixture will curdle if you added all at once). 
        Add 2 tablesp flour to creamed mixture, and then pour in a little milk. 
        Continue folding in flour and milk, finishing with flour. 
        Pour mixture into greased cake tin and bake 40 - 45 minutes, until an inserted skewer or knife comes out clean. 
        Allow cooling for 15 - 20 minutes, then turning out onto cooling rack. 
        The apples should be caramelised and the cake a rich golden brown. 
         
        Orange Honey Ring
         
        100 g butter - melted 
        4 tablesp honey 
        1/3 cup water 
        1/2 cup sugar 
        2 eggs
                 		 4 tablesp full cream milk 
        powder 
        1 1/2 cups S.R. flour 
        grated rind of 1 1arge orange 
        optional:
        1/2 cup chopped pecans
        Mix together all ingredients except pecans. 
        Beat until thoroughly combined. 
        Add pecans. 
        Pour into greased 20cm ring tin. 
        Bake in moderate oven for 40 - 45 minutes or until cake is cooked. 
        When cold, ice with orange icing.
        .
        December 1997
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