• ¼ teaspoon cream of tartar
• 1 cup confectioner’s sugar
• 1½ teaspoons ginger juice (extracted from freshly grated ginger)

In a bowl combine the ingredients listed above and stir until completely smooth. Immediately pour the icing over the cake and let it air dry for 30 minutes or until the icing is no longer shiny. Cover the cake with plastic wrap if you’re not going to serve it right away.

When I plan on icing my honey cake, I bake the cake in a nonstick 8-cup capacity Bundt tube pan. I place the baked and cooled cake on a rack over a plate and pour the icing over the entire top ridge. The icing forms a natural icicle pattern as it trickles down the sides, contrasting beautifully with the dark, smooth surface of the cake.