500g bolted rye flour
250g cane sugar
2 tsp bicarbonate of soda
1-2 tbsp cinnamon
3 ground cloves
3 tsp ground cardamom
250g acacia honey
200ml buttermilk
200g melted Lurpak® Unsalted
Lurpak® and extra sugar for the tin
Icing sugar to sprinkle on the cake
Mix all the dry ingredients together.
Stir the honey and buttermilk well together.
Grease a springform tin (25cm in diameter) well with butter and sprinkle it with sugar.
Pour the mixture in the tin and bake it in a preheated oven at 175°C for about 50-60 minutes. Check the cake with a skewer, when the mixture doesn't stick to it, the cake is finished. Put the cake on a wire rack to cool. Decorate the cake with holly and sprinkle with icing sugar, serve with coffee/tea or port.
Tips: Try toasting a couple of slices of this delicious spice cake the day after it has been baked and serve it with cold butter.
