White Rye Honey Loaf Cake

500g/1lb loaf tin and 2 x mixing bowls

225g Doves Farm Organic White Rye Flour
½ tsp Doves Farm Bicarbonate of Soda
1 tsp mixed spice
2 eggs
100ml sunflower oil
175g honey
oil, for tin

180°C, Fan 160°C, 350°F, Gas 4

1. Pre-heat the oven.
2. Rub some oil around the inside of a 500g/1lb loaf tin or insert a baking liner.
3. Measure the flour, bicarbonate of soda and mixed spice into a bowl and stir to combine.
4. Sieve the flour blend into a large mixing bowl.
5. Break the eggs into the bowl and beat until combined.
6. Add the oil and honey and beat until smooth.
7. Tip the mixture into the bowl of flour and whisk until smooth and lump free.
8. Pour the mixture into the loaf tin.
9. Bake for 60-65 minutes or until a skewer comes out clean.
10. Remove from the oven and leave to cool in the tin.
11. Turn the cake out of the tin onto a wire rack.
12. When the cake is completely cold, wrap it closely in kitchen foil and leave for 3-4 days before serving.