Honey House Kuranda Inaugural Cooking Challenge

Winning Recipe: Krissi Bradley



125 grams unsalted butter

85 grams dark Honey House Kuranda Honey

2 eggs

250 grams self raising flour

1 teaspoon vanilla essence

1 teaspoon cinnamon

1/2 teaspoon mixed spice

180 ml beer


Beat butter and honey until light and creamy

Add vanilla and eggs – mix well

Soft flour and spices together and fold into butter mix alternately with beer.

bake in a 20cm lined tin for 30 minutes at 180 degrees.



60 grams unsalted butter

125 grams light Honey House Kuranda honey

90 grams flaked almonds

250 grams shredded coconut


Melt butter and honey and fold in almonds and coconut.

Spread quickly on top of partially cooked cake.

Return to oven for 15 minutes, until topping is golden brown.

Cool before removing from tin