You are in:  Women's Institute > What we do > Recipes > Cakes and desserts > Honey, nut and polenta cake >

Honey, nut and polenta cake

Honey Nut & Polenta Cake
Ingredients:

140g/4½oz butter, softened
150g/5oz golden icing sugar, sieved
2 large eggs
140g/4½oz plain flour, sieved
5ml/1tsp baking powder
large pinch bicarbonate of soda
100ml/3½fl.oz whole milk
50g/2oz brazil nuts, finely chopped
45ml/3tbsp honey
65g/2½oz polenta (cornmeal)

Method:

  1. Cream the butter and icing sugar together until light and fluffy. Beat in the eggs, evenly.
  2. Fold in the flour, baking powder and bicarbonate of soda. Stir in the milk. Stir in the nuts, honey and polenta mixing well.
  3. Turn mixture into a 20cm/8inch lightly greased and floured tube tin.
  4. Bake: - 190°, Gas mark 5, fan oven 170°C for 40-50 minutes until skewer inserted in centre comes out clean. Leave in tin for 15 minutes before turning onto a wire rack to cool completely.
  5. Wrap tightly in foil and leave for 2 days before serving.
If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.