This beautiful recipe was passed on to me by my good friend Nicky. It is a really dense, tasty cake that even my daughter (who doesn’t like cakes) and my husband (who doesn’t like honey) eat!! Plus, as always, it is simplicity itself.
225g/ 8oz unsalted butter
250g/ 9oz clear honey, plus about 2 tbsp extra to glaze
100g/ 4oz dark muscovado sugar
3 large eggs, beaten
300g/ 10oz self raising flour
- Preheat the oven 160C/ Gas 3/ 140C Fan. Cut butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When liquid, increase the heat under the pan and boil for about one minute. Leave to cool.
- Beat the eggs into the cooled honey mixture. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth batter.
- Pour the mixture into mini baker and bake for 50min – 1 hr until the cake is well risen, golden brown and springs back when pressed.
- Turn the cake out onto cooling rack. Warm 2 tbsp of honey in small pan and brush over the top of the cake to glaze, then leave to cool.