Honey cakes tend to be dry old things – this one isn’t – it’s a really special cake. Especially if you can find some heather honey to make it with then it is sublime.
Devonshire Honey Cake borrowed (and tested) from here
- 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
- Butter and line a 20cm round loose bottomed 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.
- Preheat the oven to fan 140C/ conventional 160C/gas 3. 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. Sixty minutes at 140 degrees fan oven was perfect – no skewer or foil required.
- 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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