Devonshire honey cake

Devonshire honey cake

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(72 ratings)

Cook: 1 hr, 30 mins


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



    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



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

  • 300g self-raising flour


  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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17th Feb, 2013
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
30th Jan, 2013
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.
19th Jan, 2013
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!
9th Jan, 2013
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.
6th Dec, 2012
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.
3rd Nov, 2012
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.
3rd Nov, 2012
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.
25th Oct, 2012
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.
Lee Causseaux's picture
Lee Causseaux
30th Jan, 2014
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 for it to properly cook all the way through.
8th Sep, 2012
A very easy to make cake with a sweet warm flavour. I added powder ginger for a bit of spice. I would recommend this recipe to people like me who had experienced previous mishaps when baking and would like to keep things simple ;)


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