Honey Cake

Serves 8 with a small slice each


For the cake:

  • 170g/6oz clear honey
  • 140g/5oz butter
  • 85g/3oz light muscovado sugar
  • 2 eggs, beaten
  • 200g/7oz self raising flour
  • Water

For the icing:

  • 55g/2oz icing sugar
  • 1tbsp clear honey
  • Hot water


  • Preheat your oven to 180C/350F/Gas 3, and butter/line an 18cm (7inch) cake tin.
  • Measure the honey, butter and sugar into a large saucepan with a tablespoon of water. Heat gently until melted.
  • Remove from the heat and mix in the eggs and flour.
  • Pour into the cake tin and bake for 40-45mins (can be quicker than this depending on your oven).
  • Cool for a few minutes on a rack.
  • While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water.
  • Trickle the icing over the cake in whatever pattern you like 🙂