140 g / 5 oz butter
110 g / 4 oz soft light brown sugar
170 g / 6 oz clear honey
225 g / 8 oz self raising flour (sifted)
15 g / 0.5 oz flaked almonds
Preheat oven to 180°C / 350°F / gas mark 4.
Grease a 900 g / 2 lb loaf tin and line the base with greased greaseproof paper.
Put butter, sugar and honey into a saucepan and melt over a low heat.
Remove and cool.
Beat in eggs and fold in flour using a large metal spoon.
Pour into the tin and spread evenly and top with flaked almonds.
Bake in the centre of the oven for 45 minutes or until top springs back
when pressed lightly with a fingertip.
Remove from oven, cool in tin for 10 minutes, then turn on to wire rack and cool completely.