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Amy S
By Amy S

Devonshire Honey Cake

11 steps
Prep:30minCook:1h
Updated at: Thu, 17 Aug 2023 11:32:46 GMT

Nutrition balance score

Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
30
High

Nutrition per serving

Calories338.5 kcal (17%)
Total Fat16.6 g (24%)
Carbs45 g (17%)
Sugars25.6 g (28%)
Protein4.4 g (9%)
Sodium143 mg (7%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Butter and line your cake tin. You can use a 20cm round tin or a 10cm wide small loaf tin.
Cake PanCake Pan
Parchment paperParchment paper
Step 2
Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat.
KnifeKnife
PanPan
Step 3
When the honey mixture looks quite liquid, increase the heat under the pan and boil for one minute. Then leave to cool for 15-20 minutes, so the eggs don't get cooked when you stir them in.
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Step 4
Preheat the oven to 160°C (140°C fan)
Step 5
When cool, beat the eggs into the mixture with a wooden spoon.
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Wooden SpoonWooden Spoon
Step 6
Sift the flour into a large bowl with the baking powder and stir until well combined.
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SieveSieve
Step 7
Pour the egg and honey mixture into the flour, beating until you have a smooth, quite runny batter.
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Wooden SpoonWooden Spoon
Step 8
Pour the mixture into the cake tin and bake for 50-60 minutes, until the cake is well-risen, golden and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
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SkewerSkewer
Step 9
Turn the cake out onto a wire rack.
Baking RackBaking Rack
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Step 10
Warm 2 tablespoons of honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool.
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Cooking BrushCooking Brush
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Step 11
Slice to serve. Best served with a cup of tea. This cake will keep for 4-5 days wrapped in an airtight tin.

Notes

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Delicious
Moist
Sweet
Easy
Special occasion