Devonshire honey cake

Devonshire honey cake

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(65 ratings)

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Cooking time

Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Makes 12 slices

Devonshire honey cake, perfect for a cream tea

Nutrition and extra info

Nutrition info

Nutrition per slice

kcalories
336
protein
4g
carbs
43g
fat
17g
saturates
10g
fibre
1g
sugar
25g
salt
0.29g

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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Method

  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.

Recipe from Good Food magazine, July 2003

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Comments

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juliejane's picture
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Disapointingly my finished cake was really stodgy and had not risen. I followed all of the instructions except i used demerara sugar as this was all i had in the cupboard. Surely that should not have been the reason my cake was a failure! Still, it tastes ok even if it looks a bit flat!!

honeyanan's picture
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To "David" and "Carol" and anyone elso that said the cake didn't turn out as expected: perhaps the size of the tin was wrong? or perhaps you opened the oven during the first 30 min of the baking? or perhaps you didn't use a scale to weigh the ingredients? Just my guesses.

I am no "domestic goddess" but I think this recipe is fab. Really easy to make (as long as you do EVERYTHNG as it says). It tastes really (I mean REALLY) good, if you like honey. And the house smells of honey too!My husband took a piece to work for lunch and all of his colleagues were jealous!

The first time I made it, I didn't beat up the eggs before adding to the honey mixture. As a result, the cake had a split mark on the top (didn't affect its taste though). Corrected for the second time and it turned out perfect.

Have also used different honey, and half honey half maple syrup. All worked well.

lucycripps's picture
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Well, it LOOKS good. Took a bit longer to cook than an hour but I put tin foil over it at 40 mins. I added a bit of ginger and raisins, used oil in place of butter and wholewheat instead of white flour.

Although I'm eating it maybe a bit sooner than I should (I'm impatient!) it tastes really good - very... honeyish! Looking forward to enjoying the 'true' taste, not just the fresh-out-of-the-oven taste!

snoogans888's picture
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Made this today and used a loaf tin, needed to cook it for 1 hour 10 minutes and it turned out really nice. I didn't use the honey glaze as there was enough honey flavour in the cake.

Will definitely make this again as it was so easy!

jac_mac's picture
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I must be missing something as well, as this cake did not turn out at all for me. Would not try again.

cornishcreamtea's picture

A lovely old fashioned cake. I used Gales Blossom Honey which has a fairly strong flavour and cooked it for 1 hour and 10 mins on fan 140c (checked it every 5 mins after 50 mins)! Think it would go lovely with a lemon buttercream topping as Honey and Lemon works well together so will try that next time! Similar to Toffee cake but a slightly healthier subtler option! Will definitely make this one again! It also rose very high so the slices were a good size width ways (doorstep slices) as well as height ways!!!

hellsdarkrose's picture
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Gorgeous cake.

It is very easy to make take it from me as a recent starter to this baking lark.

All my family loved it and it gets demolished within less than a day.

wilkinsonvj's picture
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This is a really lovely cake. Fabulous colour, and not too sweet. Turned out perfectly.

lindad4a's picture
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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.

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

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

casbar's picture
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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.

maryhinge's picture

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?

cookin_queen's picture
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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.

katpet's picture

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.

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

jacobjohn's picture
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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.

reenthemaggot's picture

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

poliachi's picture
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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.

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

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