Cake & Cookie Recipes > Cherry Blossom Cake

How to make cherry blossom cake:
This is a very rich, honey-sweetened cake that looks really pretty on the plate. Serve it at special tea-parties.


4oz butter
2oz caster/superfine sugar
2 tablespoons runny honey
2 eggs
6oz self raising flour
3 tablespoons milk

for icing:

3oz butter
2 tablespoons runny honey
3oz icing/confectioner's sugar
a few glace cherries
1oz toasted flaked almonds
(see measure conversions for more information)


- Cream the butter and sugar together until light in colour and fluffy in texture.
- Add the honey.
- Beat in the eggs, adding a little flour after each addition.
- Fold in the remaining flour.
- Add the milk.
- Put into two well-greased greased 7 inch sponge sandwich tins.
- Bake at 180 degrees C. for half an hour.
- Turn out and cool on wire rack.

To make the icing:

- Cream the butter and and icing sugar together.
- Beat in the honey.
- Chop a few of the glace cherries and add to the mixture.
- Sandwich the cake together with the mixture.
- Use the rest to cover the cake and coat the sides.
- Decorate the top of the cake with the almonds and remaining cherries.