Devonshire Honey Cake

From the BBC GoodFood website


250g clear honey, plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs, beaten
300g self-raising flour


  • 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.
  • 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.
  • 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.
  • 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.

To Serve

  • Perfect for a cream tea
  • Keeps for 4-5 days wrapped, in an airtight tin.


  • This recipe makes a good size cake - you could also halve the ingredients and make a smaller cake in a loaf tin.
  • Adding sultanas to the honey and sugar when melting would be a tasty option.