Serves 8 with a small slice each

Ingredients

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

Method

• 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 🙂