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 caster sugar
190g plain flour
1 tspn baking powder
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.
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