Honey Cake Recipe

Gimlet — Thu, 05 Dec 2013 17:33:00 +0000

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

Ingredients

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

Method

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.

The post Honey Cake Recipe first appeared on Beespoke Info.

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Honey Cake Recipe