Devonshire honey cake

Devonshire honey cake

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(81 ratings)

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 eggs, 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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DanielSpencer
19th Sep, 2018
5.05
This.. was EASY!! And I lost the bake off battle. Me and my girlfriend choose a person to win each year at the beginning, my guy got kicked out early so I had to make her a cake. Thank god I found this! I think next time I'm going to add ginger and cook it for 55 mins. I felt 1 hour was slightly too long.
mrskipling's picture
mrskipling
3rd Jun, 2018
4.05
I cooked this for one hour and although the skewer came out pretty clean, the cake sank in the middle as it cooled. I had a Mary Berry soggy bottom! I think I should have cooked it for longer, especially since others have noted they cooked theirs for up to an hour and a half. It had a wonderful flavour though, with a soft and moist texture, and I will definitely try this one again.
Katy Bates's picture
Katy Bates
21st Apr, 2018
5.05
Loved this recipe. Really easy and I followed the instructions perfectly and it came out fantastically. I made sure to keep it cooking until the skewer came out clean. Highly recommend. Would definitely have this warm with custard!
lyvia972
6th Feb, 2017
5.05
Easy to make and delicious. I was scared it was going to be very sweet but in the end, it wasn't. I could probably have added more honey but I think it is fine the way it is: the honey flavours it nicely and you don't feel the sugar rush when eating it. The cooking times were accurate and everything went well, everyone loved it. I personally think that it is better eaten the day after or at least after it's cooled down completely. The honey flavour stands out more after a few hours.
kchowdhury
4th Feb, 2017
3.05
I'm not too sure where I went wrong with this. I love all bbc good food recipes but this is the first that didn't go very well. The cake looked absolutely gorgeous but it tasted a bit dry and floury...very disappointed with myself!
Clairo Hamer's picture
Clairo Hamer
13th Oct, 2016
5.05
This cake is lovely and easy to make. I used set honey because that's what I had in the cupboard and it was still great. Going to make this again soon!
Caroline-14
24th Jun, 2015
5.05
This cake is yummy, even though I'm not a huge honey fan. I only made it because I had entered the honey cake section of my local show (which I duly won, even though I had never eaten a honey cake before, let alone made one!). I didn't think all of the mixture would fit in the tin, but it did. Very easy to make. Cooked in 1 hour with no cracking or sinking. Would make it again.
hazelwand's picture
hazelwand
4th Feb, 2015
When I made this cake I used the cake tin size stated, however there was too much mixture to fit in. So instead I used an 8inch/ 20cm square cake tin. Also, I got approximately 20 good sized portions from this cake.
nickythomas42
24th Sep, 2014
5.05
This is a fab cake. Nice just on its own with a cuppa or leftovers are yummy warmed up and served with custard or ice cream. I've made this a few times and never had a problem with it. Always goes down well at bake sales as it is something different. And people generally take home extras for dessert!
squiggy in the ...
8th Sep, 2014
4.05
haven't yet tasted this as taking it to a friends tomorrow but it looks fab! Followed the recipe exactly except used salted butter as that's what I had. Baked it on a low shelf in the oven so the top of the tin was just about half way up as I didn't want the top to catch like some previous bakers. The cake developed a circular crack during baking about an inch in from the edge but after 55mins it allowed me to poke a skewer in without leaving an obvious hole and decide the cake was done - I think it enhances the final appearance of the cake as it could look quite plain. It also gives the warmed honey glaze somewhere to sink in and hopefully make it very sticky and gooey. Overall I had no problems with this cake - very easy to make, baked for the time as it said in the recipe - came out with a beautiful rich honeyed brown colour and smelling wonderful, the shiny glaze transforming the overall look - and I am fully expecting the taste to live up to expectations

Pages

Mad about food
28th May, 2016
How cool does the mixture have to be before adding the eggs?
JHKLLZHARH
18th Aug, 2015
Can this be made in to cupcakes/ muffins rather than 1 big cake
brownie-baker
22nd Jul, 2014
Can you freeze this cake? and if so, for how long?
goodfoodteam's picture
goodfoodteam
4th Aug, 2014
Freeze once baked, wrap well and freeze for up to 3 months. Thanks.
abbiezia
16th Apr, 2015
I made this yesterday and adapted the recipe to make it gluten free. I switched the flour for 200g gluten free self raising, 100g ground almonds, 1tsp gluten free baking powder and 1/2tsp xantham gum. Turned out great! I found it only needed 40 min at 160 celcius and just started to catch around the edges so I'd maybe try 150 degrees for 45 min next time. this cake is great, gorgeous honey flavour and a nice light sponge. Really yummy with a spoonful of Greek yoghurt.
hazelwand's picture
hazelwand
4th Feb, 2015
Add the finely grated zest of half a lemon to the batter. And mix the juice of half a lemon with the 2tbsp of honey for the glaze just to lift the flavour a little.