Devonshire Honey Cake for National Cake Week.

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I was inspired to make this deliciously dense sponge when I was invited to an event last month celebrating the honey bee. To me, the flavour is reminiscent of a treacle sponge and completely delicious. You can serve it warm or cold. I think it would be delicious as a wintery pudding served warm with custard. I served mine with a big dollop of natural yoghurt. Thank you to BBC Good Food for giving me the idea for making a Devonshire Honey Cake! I seriously didn’t know that there was such a thing. So happy to have the recipe now.

Devonshire Honey Cake
Serves 12
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Prep Time
15 min
Prep Time
15 min
  1. 250g clear local honey, plus 2tbsp to glaze (I used Princesshay honey)
  2. 225g unsalted butter
  3. 100g dark muscavado sugar
  4. 3 large eggs, beaten
  5. 300g self raising flour, sifted
  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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