SHF 10: Honey Cake

As you may have noticed by now, I'm partial to recipes that has few ingredients and/or easy and simple to make. The recent announcement of the current Sugar High Friday theme of honey, which by the way is hosted by Nic of Bakingsheet, got me scouring my cookbooks. Luckily the BBC GoodFood Magazine's 101 Cakes and Bakes yielded this one-saucepan simple and easy cake. But don't let its simplicity fool you for it resulted in a very moist and moreish cake perfect for afternoon tea. The nice thing about it is you can change the taste by using different flavoured honey instead of the usual clear one. You can have flavour as mild or as strong as you like depending on the honey you use. My work colleagues whom I gave a generous part of this cake gave it a resounding thumbs up. This is a definite keeper of a recipe.


Devonshire Honey Cake

225 g  unsalted butter
250 g  honey
100 g  dark muscovado sugar
3 large eggs - beaten
300 g  [2 1/4 cups] self-raising flour
2 Tbsp honey for glazing

1. Preheat oven to 160°C/fan 140°C/300°F/gas mark 4. Grease and line a 20 cm/8-in round loose-bottomed baking pan.
2. Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool.
3. Beat in eggs one at a time in the saucepan.
4. Add in the flour; mix well.
5. Pour into the pan and bake for 50 minutes or until cake is golden brown and spring back when pressed.
6. Turn out the cake onto a wire rack. Warm 2 Tbsp honey in a small saucepan and brush over the top of the cake to glaze. Leave to cool.