Lemony Whisky And Honey Cake

• 6-1/4 ounces, weight Butter Or Margarine
• 6-1/4 ounces, weight White Granulated Sugar
• 1 Tablespoon Molasses/ Black Treacle
• 1 whole Lemon
• 3 whole Eggs
• 6-1/4 ounces, weight Self Raising Flour
• 3 Tablespoons Whisky
• 3 Tablespoons Honey

1. 1) Preheat the oven to 200 degrees centigrade.
2. 2) Cream together the butter and sugar, then mix in the molasses or treacle.
3. 3) Grate the rind of the lemon into the mixture and stir in.
4. 4) Add the eggs and mix in (I tend to skip the step of whisking them in a separate bowl, because that saves on washing up, but then, I'm lazy like that).
5. 5) Add half the flour and mix before adding the whisky. At this point, I find it generally good practice to just have a wee nip to check the whisky hasn't gone bad ...
6. 6) Add the remainder of the flour, combine and then let rest while you grease a bundt pan.
7. 7) Scoop the batter into the pan and pop into the oven for 20 minutes, or until a fork comes out clean.
8. 8) Leave to cool, then turn out of the pan and drizzle with honey.

weight butter, sugar, black treacle, lemon, eggs, flour, whisky, honey

Taken from tastykitchen.com/recipes/desserts/lemony-whisky-and-honey-cake/ (may not work)