I also have a honey cake story. My mother, also quite a good baker, once decided to make honey cake. The whole house smelled of honey while it was baking, yet the result was an ordinary sponge cake that hardly tasted of honey at all. Maybe it’s like brewing coffee, where the optimal temperature for extracting the flavour will send the flavour flying off into the air given any chance. Is there a baking equivalent to the espresso machine, that bakes the cake in a sealed oven?

I've never had honey cake, only honey buns, but those are good. Reminds me that I should get some next time I get some groceries.

The recipe calls for boiling the honey, butter and sugar together. I kept it under a boil - I reckoned I'd lose all the honey aromatics by boiling. It seemed to work. But the cake needs 50% longer in the oven than the recipe states.
The prospect of going to try out a new (to me) car later this afternoon. It's got heated seats.

(pen) Heated seats? Wow! Can we call you Ms Winterbottom?

[Rosie] Not for much longer. Presumably that's the point