Devonshire honey cake

Devonshire honey cake

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(82 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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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
29th Oct, 2010
delicious! I've made it in various occasions and allways with success. I add a little ginger.
5th Oct, 2010
I would like to make this into a larger cake, say 26cm/10" or 28cm/11". I know you can't just double ingredients..... Does anyone have rule of thumb method?
22nd Sep, 2010
Lovely recipe - I used soft brown sugar and slightly less that 100g because that's all I had but it still came out brilliantly. Really tasty.
25th Aug, 2010
Wanted to make a cake on a rainy day using store cupboard ingredients - this was fantastic - only had caster sugar (not a problem), added allspice and a touch extra cinamon, and baked in a square tray (to cut into squares) and came out perfectly. Would definately bake again and a thumbs up from the ever hungry 13 year old who said "can I have some more!" cant go wrong (does take longer than 15 mins to cool).
24th Jun, 2010
Delicious cake! Agree with what people say about it being similar to a ginger cake. I also left my honey mixture to cool a little longer than recommended after reading peoples comments. I made a loaf and then put the rest into muffin cases and made small cakes for my young son. My husband took the loaf to work and apparently it went down very well indeed! This will now be one of my regular cakes to make the family.
8th Jun, 2010
Everyone loved this cake - a massive favourite here. Very easy to make too.


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