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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31st Oct, 2011
Made this cake at the weekend. My husband thinks it is the best I have ever made!!! Would be nice served warm with ice cream or whipped cream.
4th Oct, 2011
A great recipe for Jewish New Year. Tried with both honey and golden syrup. Both good but the syrup gives a slightly more spicy taste. And worked even with gluten free flour - no problems. Will definitely make again throughout the year.
12th Sep, 2011
very easy to make, tastes fab & goes down brilliantly with a cup of tea!
28th Aug, 2011
Had reservations about trying this after reading a few of the negative comments. I so glad I did, absolutely fantastic result. Did have a couple of problems while making - I allowed longer for the mix to cool before adding the egg and it did take quite a bit longer in the oven than the recipe says (oven may have been a bit cool (?)). Still turned out delicious though. I will certainly be making another.
25th Aug, 2011
This cake is awesome! I made it for my boyfriend who is obsessed with honey, it was so easy it turned out beautifully and tasted just as good.
22nd Aug, 2011
this cake was a great hit yesterday when i made it for visitors they loved it passed recipe onto them and i shall be taking one to my son when we next visit him
17th Aug, 2011
We've got our village fete on 30th August and I think I'll make this for the tea tent! Most appropriate, as I live in Devon! I might do it as a tray bake though, then I can taste it first!
26th Jul, 2011
I'm so pleased with this cake. It was easy to make and it came out perfect first time! oh..and it tastes great. :)
vickyhinde's picture
20th Jun, 2011
Made this for my Dad on Fathers Day...he loved not so much....was very easy to make...
11th Jun, 2011
This recipe is pretty much the same as my nan's traditional recipe that we've had in our family for years! It makes the most scrumptious, delicious, warming cake that's not too sticky and not too dry. Perfect for a large family after tea! Well worth the effort. Happy baking :-)


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