---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 1 servings
     1/2 lb Plain white household flour
     1/2 t  Baking powder
   1 1/2 t  Ground cinnamon
     1/4 lb Runny honey
       1 T  Runny honey
     1/4 lb Butter
     1/4 lb Caster sugar
       2    Large eggs
       1 T  Milk (or double this amount)
   Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin
   pie plate measuring about 8-1/2-inches across the top.
   Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks
   then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk.
   Spread the mixture in the prepared tin, mounding it slightly in the
   centre, and then bake at 400 F (200 C) gas mark 6 for about half an hour.
   Let the cake rest in its tin for 2 minutes before turning it out on to a
   wire rack. Let it cool for 10 minutes then slide it on to a baking tray
   and brush the top with 1 tablespoon warmed honey - or redcurrant jelly if
   you prefer. Whisk the egg whites and the remaining 1 oz sugar to make a
   glossy meringue mixture. Swirl this over the top of the cake and bake at
   325 F (160 C) gas mark 3 for about 20 minutes. Serve the cake when it is
   cold. Makes 1 cake.