Honey, Ginger, Sultana and Orange Welcome Home Cake

Big Man has been in Spain for a couple of weeks so the day before he returned I cooked some dishes he would enjoy to welcome him home. This included a cake, as a special treat, and it was perfect for sitting around the next day (which was cold and snowy) with some good strong coffee while we had a good old catch up.

Where there’s cake, there’s usually a dog…

Regular readers of the blog will know that I don’t make many cakes, and when I do I mostly go down the “all in one” route and tend to use olive oil rather than butter. Not for health reasons, but because when I first started living in Spain it was more difficult for me to get hold of good quality butter (and getting it home before it melted in the summer was an adventure in itself). As we produce our own wonderful olive oil each year, it made sense to substitute this for the butter and I soon found that it produced light and delicious cakes…so I simply kept on using it.

This is more of a tea loaf than a sponge cake and would be delicious spread with butter (the best of both worlds! ) although it’s delicious as it is. I baked this in a 23cm x 13cm loaf tin and it cuts into about 12 slices.


  • 100g of sultanas soaked in your favourite tea (I used a ginger tea but Earl Grey would also be fantastic) then drained and cooled
  • 100g chopped candied peel
  • Approx 1 tablespoon of fresh grated ginger
  • 175g self raising flour mixed with ½ teaspoon of salt
  • 60ml olive oil
  • 2 large eggs
  • 150g of runny honey

Preheat the oven to 185° fan oven or 195° regular oven and line a loaf tin with greaseproof paper.

Beat the oil and honey together then add the eggs one by one. Mix in the drained sultanas,  candied peel and fresh ginger then mix in the flour and salt. This cake mix is as forgiving as  most of my others, so you don’t need to fold things together or be particularly gentle.

Pour the mix into the prepared loaf tin and bake for approx 45 minutes. Check if it’s done by inserting a skewer and if it comes out clean, you’re done. If it needs a few minutes longer and is beginning to brown, cover with some aluminium foil and give it another five minutes before checking again.

Cool for 5 minutes in the tin before turning out and cooling completely on a rack. Will keep for about 3 days in an airtight container.

If you enjoy citrus flavours, take a look at this Sticky Citrus and Marmalade cake.

Sticky Citrus and Marmalade Tray Bake (4)
Going, going….nearly gone!




35 thoughts on “Honey, Ginger, Sultana and Orange Welcome Home Cake

  1. This is my favourite type of cake. I haven’t baked a cake for over a year so I’m going to give this a go. A large portion of the family are arriving for a weekend middle March so this will be perfect to make this week and put a couple in the deep freeze. it also looks like a perfect “Welcome back to England” cake, don’t you think. Hint?

      1. I made my first loaf last night. A few substitutions (like raisins for sultanas, grapeseed oil for Olive oil and dried ginger for fresh – trip to the Supermarket long overdue). It turned out beautifully moist and the citrus taste was just how I like it. My oven cooks a bit hot but that is easily remedied. Thanks, Tanya, for helping me back into baking.

      2. Oh I’m so pleased, I love hearing about how my recipes are used and people make them their own…as it should be! Sometimes my loaves cook in 40 minutes other times nearer an hour. I think things like exact size of the eggs, age of flour and even humidity can affect exact cooking times.

  2. Aah yes, the best of both worlds would be the way I’d enjoy a slice of this glorious cake – bake with olive oil and lashings of butter on a slice with a nice cuppa on the side.
    Have a glorious and happy week ahead dear friend.
    🙂 Mandy xo

    1. We have had a lot of ups and downs the last year losing loved ones and health issues for Big Man, so we’re very focused on appreciating every moment and celebrating the small joys that every day brings…like a good coffee and a roaring fire. .life is indeed good!

      1. So sorry to hear that it was a tough year for you guys Tanya. Hope very much that 2018 brings you many more ups than downs and that Big Man’s health is on the mend and much improved from last year.

  3. This will be tried soon. I will substitute the end of the Twinings Christmas tea which is deliciously fruity.
    I’m sure you’re very happy to have the Big Man back 😃.

  4. What a lovely way to welcome Big Man home, I’m sure he was happy to be back…especially catching up over a piece of that delicious cake.

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