Pecan and Honey Loaf

I still have some pecans to use up from the bag I bought a while ago from the sadly- no- longer Julian Graves shop. I love making loaf cakes, so this is my variation on a recipe that had walnuts in it. Had a pot of local honey in the cupboard which needed using up, so added 1 tbspn to the cake mixture and also put 1 tbspn in the icing.

190g butter
190g caster sugar
190g plain flour
1 tspn baking powder
3 eggs
1 tspn vanilla essence
1 tbspn runny honey
60g chopped nuts - pecans, walnuts, hazelnuts

Icing - icing sugar, lemon juice and 1 tbspn of honey - depends how thick you want your icing to be  as to how much icing sugar and lemon juice you use!

Preheat oven 170C/gas 3
Grease a 900g loaf tin.

Beat the butter and sugar together with an electric mixer till white and fluffy.
Add the eggs one at a time, and beat well after each one.

Fold in the flour gently, a bit at a time.
Add the vanilla and 1 tbspn of honey, then mix in the chopped nuts by hand.
Spoon into the tin and bake for about an hour, till risen and golden.
Cool on a wire rack, and when cold, spoon over some icing made with icing sugar, lemon juice and the other tbspn of honey.

Lovely subtle honey flavour in the background, enhanced by the icing. Good texture, moist, and think I prefer pecans to walnuts. A useful recipe to have, as it can be played around with to give new flavours.


Sounds a very pleasing cake to me. Pecans work so well in cakes and biscuits and, for some reason, always seem very appropriate to me for a winter day.

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