Spiced milk and honey cake

A land flowing with milk and honey is, according to scripture, a wonderful place, hence the name of this comforting treat. SERVES 10 150g salted butter, plus extra for greasing 100g light brown soft sugar 100g runny honey 175g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp ground nutmeg 100ml milk 2 large free-range eggs HONEY GLAZE 100g icing sugar 1 tbsp milk 1 tbsp runny honey ground cinnamon, to dust KITCHEN KIT a 20cm round cake tin 1 Preheat the oven to 180C/160C fan/gas 4, then grease the cake tin and line it with baking parchment. 2 Melt the butter, sugar and honey together in a large saucepan over a low heat until the mixture no longer appears grainy and the butter has completely melted. Remove from the heat and allow to cool slightly. 3 Combine the flour, baking powder, bicarbonate of soda and spices in a small bowl. Stir the milk into the butter mixture, then beat in both of the eggs. Sift in the dry ingredients and whisk until a smooth batter forms, then pour the mixture into the prepared tin. 4 Bake the cake for 30-35 minutes or until the top of the cake is firm and a skewer inserted in the centre comes out with a few sticky crumbs attached but no raw batter. Remove the cake from the oven and leave to cool for 5 minutes in the tin. 5 To make the glaze, mix the icing sugar, milk and honey together to make a thick icing. Pour it over the hot cake, then sprinkle the top with a light dusting of cinnamon. Leave it to cool in the tin before serving. This cake is delicious served warm or will keep for a few days in an airtight container.