Recipe by: FWDS07A Pat Dwigans Cream butter, sugar, eggs and honey -mix well, then add dry ingredients. Pour into a greased and floured 6 C tube pan. Bake 180ºC or 35-50 minutes. Cool in the pan for 10 minutes. Remove onto a cooling rack with wax paper underneath. Pierce the warm cake with a fork in several places. Warm quarter C honey half C lemon juice and spoon over the cake. Cool completely and sprinkle with powdered sugar. Serves 16 ----