• Rachel Patterson

Honey Cake

Sweet and lush, this cake is delicious with or without icing...




250g/8.8 oz clear honey

225g/8 oz butter

100g/3 1/2 oz dark brown sugar

3 large eggs

300g/10 1/2 oz self raising flour

1 teaspoon ground cinnamon


Honey buttercream

200g butter, softened

350g icing (powdered) sugar

1 tablespoon clear honey


Preheat your oven to 170C/325F/Gas 3.


Butter and line a 20cm loose bottom cake tin.


Cut the butter into pieces and pop into a saucepan with the honey and sugar. Melt slowly over a gentle heat, stirring occasionally. Once the mixture looks quite liquid turn the heat up and boil for a minute. Leave to cool for 20 minutes.


Beat the eggs into the honey mixture.


Put the flour into a large bowl and pour in the honey and egg mixture, whisk until smooth.


Pour the mixture into the cake tin.


Bake for 50 minutes.


To make the buttercream whisk the butter until really soft and fluffy, then whisk in the icing sugar and honey. Keep whisking for a good ten minutes until all the sugar has dissolved.


Ice the cake.







© 2020 Rachel Patterson