Honey cake
- Geraldene Holt
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Makes 12 slices
Easy
Cook: 1 hr and 30 mins
A star rating of 4.5 out of 5.145 ratingsRate
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Our easy Devonshire honey cake recipe is perfect for a cream tea or enjoying with your afternoon cuppa.
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Ingredients
Nutrition
Units:
MetricUS
-
250g clear honey
plus about 2 tbsp extra to glaze
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225g unsalted butter
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100g dark muscovado sugar
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3 large eggs
beaten
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300g self-raising flour
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Nutrition: per slice
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kcal336
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fat17g
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saturates10g
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carbs43g
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sugars25g
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fibre1g
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protein4g
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salt0.29g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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.
Recipe from Good Food magazine, July 2003
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A star rating of 4.5 out of 5.145 ratings
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