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Honey Cake

A sweet cake with a delicate taste of honey.

Printable version    A4    |    A5    |    Index card

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  1. 1

    Preheat the oven to 180°C (350°F/Gas 4). Grease and line the bottom of a 2lb loaf tin.

  2. 2

    Beat the butter and sugar until they are pale and creamy. Warm 6 tbsp of honey in a small pan, then beat into the butter and sugar mixture. Beat in the eggs, a little at a time, beating well after each addition. Add a little flour if the mixture begins to curdle.

  3. 3

    Sift the flour, baking powder, and cinnamon together, and fold into the cake mixture. Spoon into the prepared loaf tin and level the top. Bake in the centre of the oven for 50–60 minutes. Check after 40 minutes; if the crust is getting too dark, reduce the heat to 160°C (325°F/Gas 3) and cover the crust with a piece of greaseproof paper for the remaining time. The cake is cooked when well risen and if a skewer inserted into the centre comes out clean. Remove from the tin and place on a wire rack to cool completely.

  4. 4

    Mix the icing sugar with 1 tbsp of honey and 1–2 tbsp hot water. Spoon the icing over the top of the cake, allowing it to drizzle down the sides.


  • 225g butter
  • 115g light muscovado sugar
  • 7 tbsp clear honey
  • 4 eggs, lightly beaten
  • 450g plain flour
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • 115g icing sugar

Makes 12 slices

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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