Sticky and Spicy Honey Bundt Cake

I've had this tin for a while, yet not had chance to have a bash. Naturally, it had to have honey involved. I wanted each segment to be like a mini pudding; soft but reassuringly sticky. The kind of thing you could eat warm with lashings of custard. The 'pull-apart' style of the tin just lends itself so well to this kind of idea.

Honey and spice really are a match made in heaven, but the addition of a sticky topping sky rockets this cake into something rather tasty indeed.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 5 tsp ground ginger
• 1 tsp ground nutmeg
• 250ml Greek style yoghurt with honey plus a tbsp of runny honey
• About 6 tbsp apricot jam mixed with 1 tsp runny honey

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour. I've used the honeycomb tin, but this will fit any standard sized bundt. Never fill more than 3/4 full. 
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extract.
6. In a separate bowl, measure out the flour, bicarbonate of soda, spices and salt.
7. Pour the yoghurt and honey into a jug.
8. Sift in a third of the flour mix followed by half the yoghurt mix. 
9. Repeat this until everything is combined. 
10. Give everything a quick mix on a low speed for about 10 seconds.
11. Pour your mix into the tin, pushing it into nooks and crannies if you're going to use a decorative tin like this.
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
13. Leave to cool for 10 minutes before turning out of the tin.
14. When completely cool, warm the apricot jam with 1 tsp of runny honey until it's liquid enough to brush over the cake. Act quickly as it soon firms up. I found a nice chunky apricot jam which I decided not to sieve as it added lovely chewy, fruity bits.

This cake is nice served in the traditional way (which in our house involves a cup of tea), but was also delicious warmed through as a pudding. My dad took most of this one to work with him and shared it with his mates - you don't even need a knife... 

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