Hey honey!! Want some cake?
Then you’re in the right place, it’s Foodie Friday!
I’m having so much fun in the kitchen whipping up baked deliciousness, and I won’t lie when I say I do it partially for you. Also? My blog loves food as much as I do.
There are many recipes for honey cake, and I was really tempted to try this one from Smitten Kitchen.
I chickened out and resorted to doing a much easier version. Fortunately this one turned out nicely. Unfortunately, I have completely forgotten where I nicked this recipe from, oops.
- 250g/ 8.5 oz clear honey , plus about 2 tbsp extra to glaze
- 225g/ 8 oz unsalted butter
- 100g/3.5 oz dark muscovado sugar (I used demerara sugar)
- 3 large eggs , beaten
- 300g/2.4 cups self-raising flour
- Preheat the oven to fan 140C or 284F/ conventional (or 160C/320F gas 3). Butter and line a 20cm/ 8 inch 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 onto a wire rack.
- Warm 2 tablespoons of 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.
Have you ever eaten honey cake before? Like it, love it or hate it?
Linking up with Bruna at Bees With Honey as she’s awesomesauce AND this IS a recipe for honey cake! How apt is that?