Devonshire honey cake

Devonshire honey cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th May, 2011
I love it
7th Apr, 2011
very easy to make and tasted scrummy, we had it with cream. It took the honey mixture a lot longer than 15 mins to cool down though.
26th Mar, 2011
Very good. The taste reminded me of cinder toffee. Next time will make it in two sandwich tins and fill with mascarpone.
17th Feb, 2011
I used half the amount of honey as I didnt have enough in, but added sone golden syrup. I also added a bit of mixed spice. Yum Yum. I baked it as a tray bake and drizzled with a little icing, cut it into little squares and took to work. Fab
1st Feb, 2011
Made this for a catering exam last June, Excellent recipie, got me an A*, Very sweet,Perfect for formal ocassinos and social gatherings.
24th Jan, 2011
Took a lot longer than an hour to cook!
6th Jan, 2011
I poke the cake with a skewer before doing the glaze, then some more honey can seep into the cake. mmmmmmm
28th Dec, 2010
This cake is fantastic and simple, perfect for a student like me. I like to add a teaspoon or so of cinnamon and some chopped walnuts to my cake too, gives extra crunch and flavour but the original recipe is fine if you like a moist sweet sponge.
11th Nov, 2010
A really very tasty cake!
4th Nov, 2010
Made the cake for work cake sale, everyone loved it. Little bit sticky which made it even more yummy


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.