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Recipe by Geraldene Holt

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1. Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
2. Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
3. Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
4. Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

Per slice

336 kcalories, protein 4g, carbohydrate 43g, fat 17 g, saturated fat 10g, fibre 1g, salt 0.29 g

Latest comments and suggestions

• Janet

  10 November 2007

  Janet rated and commented on this recipe

  

  Lovely cake, my kids loved it. Have made in a 9000g loaf tin, equally nice - lasts longer!!

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• kindregards

  10 February 2008

  kindregards commented on this recipe

  That cake looks amazing! I'm going to making it wheat free so will add couple of tea spoons of baking powder to the wheat free flour. Maybe add a warm local honey dizzle to the top for extra voom!

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• Philip

  14 February 2008

  Philip commented on this recipe

  Great recipe, very easy to prepare. Would suggest having some aluminium foile ready near the end of the cooking time to stop it colouring too much. Also, I tried this with light brown sugar and a some of ground ginger - even better!

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• Philip

  14 February 2008

  Philip rated this recipe

  

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• Helen

  19 February 2008

  Helen rated and commented on this recipe

  

  My family thought this cake was delicious, for a nice winter warmer, try hot custard poured over it.

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• Vivo

  24 February 2008

  Vivo rated and commented on this recipe

  

  Easy to make and tastes great. Obviously you need to like the flavour for this one!

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• gilda

  28 February 2008

  gilda rated and commented on this recipe

  

  lovely and easy cake also tried it with maple syrup instead of honey even nicer !

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• pauline

  03 March 2008

  pauline rated and commented on this recipe

  

  This was yummy,i loved this just warm,it was even better with custard.I will try it again using maple syrup as gilda recomends.

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• Rhian

  17 March 2008

  Rhian commented on this recipe

  fantastic cake i made it for my sisters birthday, she has a really sweet tooth! really straightforward to make although i did get a bit inpatient waiting fot the honey mixture to cool, well worth the wait. also great warmed with custard. Rx

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• Nicki

  22 March 2008

  Nicki rated and commented on this recipe

  

  Fantastic, added the ginger as stated by someone above. Found that if you melt quite a bit of honey and pour over the top when still warm once it is cool you get a nice crunchy topping. Remember to move the cake once you have drizzled the honey otherwise it sticks to the plate.

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• carol

  23 March 2008

  carol rated and commented on this recipe

  

  made this cake, turned out well, whole family loved it even my fussy daughter.

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• katya

  31 March 2008

  katya commented on this recipe

  Very very good and easy to make. Very similar to ginger cake even without adding it. We all loved it and great for an afternoon tea in front of the fire.Really worth making.

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• Nicola

  11 April 2008

  Nicola rated and commented on this recipe

  

  Excellent and easy cake to make even for a novice like myself. It was a simple recipe to follow and must for all to make.

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• DAVID JUPP

  15 April 2008

  DAVID JUPP commented on this recipe

  Third time I have made this cake,but a disaster it sunk in the middle and was soggy there as well.Followed recipe and cooking time (infact a bit longer) and put on middle shelf of oven, didnt use loose bottom tin. Anyone got any ideas?

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• Carol

  26 April 2008

  Carol rated and commented on this recipe

  

  Made this and followed the recipe exactly.....mine turned out the same as Davids.....sunk in the midde and wasn't cooked properly....binned it! Not a recipe that I'd try again.

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• Orla

  04 May 2008

  Orla rated and commented on this recipe

  

  Lovely warm as a pudding for those who find the idea of making a steamed pudd to daunting

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• BARBARA

  11 May 2008

  BARBARA rated this recipe

  

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• vickivale

  23 June 2008

  vickivale rated and commented on this recipe

  

  really lovely cake. we thought this tasted nicer as it matured. definitely above average will def make again.

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• lindad4a

  12 July 2008

  lindad4a rated and commented on this recipe

  

  Will definitely make this again! I made it for the tea room at Barnes Fair and had to make sure I bought a piece just so I could try it myself!! It was lovely and moist with a similar texture to gingerbread and yet, considering the amount of honey it contains, it wasn't too sweet. I did find, however, that the honey mixture took a lot longer than 15 minutes to cool down (I had to resort to standing the pan in a bowl of cold water) and it also took a fair bit longer than an hour to cook. I think it would be better in a square tin so that the cake could be cut into squares, so will try that next time.

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Ingredients

• 250g clear honey , plus about 2 tbsp extra to glaze
• 225g unsalted butter
• 100g dark muscovado sugar
• 3 large eggs , beaten
• 300g self-raising flour

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Difficulty and servings

Makes 12 slices

Preperation and cooking times

Cook min 1 hr 30 mins

Ingredients

• 250g clear honey , plus about 2 tbsp extra to glaze
• 225g unsalted butter
• 100g dark muscovado sugar
• 3 large eggs , beaten
• 300g self-raising flour

Per slice

336 kcalories, protein 4g, carbohydrate 43g, fat 17 g, saturated fat 10g, fibre 1g, salt 0.29 g

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