My long distance correspondent Harold Boardman sent me this delicious recipe for an easy to make cake. It is wonderfully moist, fragrant with honey and just perfect for a chilly afternoon tea, or if you prefer, serve it warm with some custard and you have a lovely dessert.
The cakes flavour can be mild or strong depending on the type of honey you use for the final glaze.
I may have mentioned I don’t do baking but this recipe is so simple I had a go earlier with average results!! In the hands of an expert like your good self it will probably taste excellent – hope you try it and mention it in your blog !!
Thank you Harold, I love the cake and I am enjoying it with my tea.
Devonshire Honey Cake
250g clear honey, plus about 2 tbsp. extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs beaten
300g self-raising flour
Preheat the oven to 160C/gas 3/or fan oven fan 140C.
Butter and line a 20cm round loose bottomed 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 tablespoons 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.