Cream the butter or margarine and honey together.

Beat the eggs and add alternatively with the sifted flour and salt to the creamed mixture.

Add the fruit and enough milk if necessary to give dropping consistency.

Turn into well greased 7 inch round tin and bake on middle shelf for 1½ -1¾ hours in a pre-heated oven (300°F/150°C)

Allow to cool a little then turn out onto wire cake stand and leave to cool.



6oz. Honey

4oz. Sultanas

2 Eggs



4oz. Butter or Margarine

6oz. Self-Raising Flour

2oz. Chopped Cherries

Pinch of Salt

Sultana & Cherry Honey Cake