Devonshire Honey Cake

Devonshire Honey Cake                                                         It's Delicious!



Shopping List:

250 gr Clear Honey
plus extra for glazing the cake when cool
225 gr Butter, in pieces
100 gr Dark Muscovado or Dark Brown Sugar
3 Large eggs, beaten, free range please
300 gr self-raising flour


Butter or spray and line your 20cm round springform tin. Cut the butter in pieces and put them in a medium pan with the honey and the sugar. melt it slowly over a low heat, then turn up the heat and nearly boil for about 1 minute. It will look like a dark oily fluid now. Leave to cool for 10-15 minutes. If you were to put the eggs in now they would cook!
Preheat your oven to 160C.

Beat your beaten eggs gently into the melted honey mixture. Sift the self-raising flour into one of your bigger bowls and pour the honey mixture with the eggs into it.  Beat this until well combined and you have a caramel like smooth mixture.

Pour this mixture into your prepared tin and bake this for about 50 minutes or 1 hour until your cake tester comes out clean. Be careful that bees don't come into your kitchen.

Turn out the cake onto your wire rack. Warm about 2 tablespoons of honey in a smaller pan and brush this gently over the top of the cake, which will give a shiny ( but sticky) glaze. Leave to cool completely. This cake will keep for about 4-5 days if you keep it wrapped and in an airtight tin.


An excellent gift to a person with the flu or is a little under the weather, and who needs a little honey.
Or a a splendid dessert with a delicious cup of capuccino.



                                                               "Enjoy"