Devonshire honey cake

Devonshire honey cake

Devonshire honey cake, perfect for a cream tea

Difficulty and servings

Easy

Makes 12 slices

Preparation and cooking times

Cook time

Cook 1 hr 30 mins

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.

Per slice

336 kcalories, protein 4g, carbohydrate 43g, fat 17 g, saturated fat 10g, fibre 1g, sugar 25g, salt 0.29 g

Recipe from Good Food magazine, July 2003.

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Latest comments and suggestions

Results 81-89

  • Binder photo Lee Causseaux

    11 October 2012

    Lee Causseaux rated and commented on this recipe

    5 stars

    This is a very easy recipe to make. It is also extremely sweet, but was quite popular at a family gathering. It was eaten quickly and completely. It will be making a regular appearance from now on. I did find that the lower end of its cooking temperature(closer to 140C in a gas oven) was needed to for it to properly cook all the way through.

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  • Binder photo TheFifiMachine

    25 October 2012

    TheFifiMachine rated and commented on this recipe

    5 stars

    I've made this cake several times and never had any problems with it. Everyone who has tried a slice has absolutely loved it and it's definitely one I'll be making again and again. I think the addition of some ground ginger would really work with this cake as well.

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  • Binder photo fairystoryteller

    03 November 2012

    fairystoryteller rated and commented on this recipe

    5 stars

    This cake is BRILLIANT! Moist, lovely texture and full of flavour. I had a bit of honey left in a jar to use up, a little bit of maple syrup left in a bottle and made up the difference with golden syrup. It was delicious and I think next time I will probably still substitute a glug or two of maple syrup for some of the honey as the flavour was really good. Thumbs up - recommend it.

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  • Binder photo fairystoryteller

    03 November 2012

    fairystoryteller commented on this recipe

    P.S - I used a normal tin, well greased, and just lined the base with a bit of baking parchment. No need for the loose bottomed tin in my opinion.

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  • Binder photo Polly Rocket

    06 December 2012

    Polly Rocket rated and commented on this recipe

    5 stars

    What a gorgeous cake! I found that the oven temp was too high but I don't know if that's my oven being wrong or what? I added a bit of ground ginger as someone suggested and it was lovely. The cake was really moist and I will definitely make it again.

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  • Binder photo michellecchan

    09 January 2013

    michellecchan rated and commented on this recipe

    3 stars

    I'm sure the cake is very nice but it's been in the oven nearly an hour and a half now and its still not cooked in the middle. Also sank in the middle because i have opened the oven 3 times to check if it was cooked. I have put silver foil over the top as it will be burnt on top by the time the cake is cooked through! I'm usually quite good at baking but this cake is frustrating.

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  • Binder photo aembarrett

    19 January 2013

    aembarrett rated and commented on this recipe

    4 stars

    Delicious cake! Really light and moist, tastes even better with custard. Left the honey, butter and sugar mixture to cool for about 15 minutes and even though it wasn't completely cool, everything worked out perfectly still. Will definitely make it again!

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  • Binder photo perdyo

    30 January 2013

    perdyo rated and commented on this recipe

    5 stars

    i am generally pretty bad at baking but i have just wolfed down a piece of still warm honey cake, absolutely delicious! nice colour, gorgeous taste, sweet enough but not sickly, just lovely really.

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  • Binder photo colindow

    17 February 2013

    colindow rated and commented on this recipe

    4 stars

    made it easily enough...its pretty big for a couple of people so im quartering it and freezing it...its best with yogurt as ive had or maybe with custard

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Difficulty and servings

Easy

Makes 12 slices

Preparation and cooking times

Cook time

Cook 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
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Per slice

336 kcalories, protein 4g, carbohydrate 43g, fat 17 g, saturated fat 10g, fibre 1g, sugar 25g, salt 0.29 g

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