4 oz butter
4 oz soft brown sugar
6 oz Honey
8 oz Self Raising Flour
1 tsp ground ginger
½ tsp mixed spice
¼ pint water
1 oz preserved ginger
Cream together butter, sugar and honey.
Beat in the egg.
Add the flour and spices seived together
Add the water, then the chopped preserved ginger.
Half fill small paper cases with mixture and bake in fairly hot oven (400°F) for about 20 minutes.
When cool put a little water icing on top with a small piece of preserved ginger in the centre.
A little lemon juice in the icing enhances the flavour.
Cakes keep well in a sealed tin and also freeze well.