Devonshire honey cake

Cook: 1 hr, 30 mins

Easy

Makes 12 slices
Devonshire honey cake, perfect for a cream tea

Nutrition and extra info

Nutrition: per slice

  • kcal336
  • fat17g
  • saturates10g
  • carbs43g
  • sugars25g
  • fibre1g
  • protein4g
  • salt0.29g
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Ingredients

  • 250g clear honey, plus about 2 tbsp extra to glaze
  • 225g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g dark muscovado sugar
  • 3 large egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g self-raising flour

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.

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Comments, questions and tips

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Comments (88)

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
4

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
4

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

cowanv's picture
4

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

helen_price71's picture
5

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

philtofu's picture
5

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!

kindregards's picture

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!

janjam's picture
4

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

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