August 3, 2020/Cake

Devonshire honey cake

Geraldene Holt
Devonshire honey cake, perfect for a cream tea
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 12 Slices
Calories 336 kcal


  • 250 g clear honey plus about 2 tbsp extra to glaze
  • 225 g unsalted butter
  • 100 g dark muscovado sugar
  • 3 nos large eggs beaten
  • 300 g self-raising flour


  • Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
  • Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
  • Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
  • Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.


Nutrition Amount per serving – Calories: 336, Total Fat: 17g, Saturated Fat: 10g, Sodium: 0.29mg, Total Carbohydrate: 43g, Dietary Fiber: 1g, Sugars: 25g, Protein: 4g
Keyword Cake

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