Honey #CakeRecipe from Jules in the #Cotswolds

Honey Cake

This lovely cake is moist without being too close textured and therefore heavy. Icing is not really necessary as it has a subtle sweet honey flavour with hints or orange and cinnamon. So easy to make using the melting method; all you need is a large pan and a bowl – no machinery is required. Digital scales will enable you to weigh the butter, sugar and honey directly into the pan using the tare or zero feature. Always weigh the empty container first in case you get called away or get mixed up. Likewise weigh the flour into the bowl. A ring springform cake tin will provide a very even bake and is so easy to slice with the portioning already done for you.


  • 250g clear honey
  • 225g unsalted butter, cut into large cubes
  • 100g light brown sugar
  • 3 large eggs, beaten
  • 300g self raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • few drops of natural orange extract or zest of 1 orange

Butter and line a 20cm round loose bottomed cake tin. Preheat oven: 140ºC fan / 160ºC conventional / gas 3.
Butter and flour a 24cm ring springform cake tin. Preheat oven: 150ºC fan / 170ºC conventional / gas 3.5.

Using a large pan melt the honey, sugar and butter together over a low heat. Once melted, increase the temperature and simmer for one minute keeping the mixture moving with a wooden spoon or silicone spatula. Leave to cool for 15-25 minutes before adding the eggs. You can speed this up after five minutes by placing the pan in about 7 cm of cold water. Do not get water in the pan.

Beat the eggs into the honey mixture. Add the orange flavouring.

Weigh the flour into a large bowl and mix in the baking powder and cinnamon. Add the flour to the egg and honey mixture, stirring well and beat to a smooth batter – only a few minutes

Pour the mixture into the tin and bake for 45 – 50 minutes for the ring tin and 50 – 60 minutes for the 20cm round tin. It should be well-risen, golden brown and springy to the touch and just shrinking a little from side of the tin. A fine skewer should come out clean.

Round tin: Cool in tin for a few minutes before turning the cake out on a wire rack.

Ring tin: Cool in tin for about 5 minutes. Invert on to wire rack and release the clip gently. Cake should drop after a moment or two. Lift off ring then the fluted base.

Keeps for 4-5 days wrapped, in an airtight tin. Freezes well