Share Recipe

Season: All Year Round 

Honey Cake Recipe ~ by Hood Hampshire Honey


  • 250g Clear Hampshire Hood Honey
  • 225g Unsalted Butter
  • 100g Dark Muscovado Sugar
  • 3 Large Eggs, beaten
  • 300g  Self-Raising Flour


Preheat oven to fan 140 C, conventional 160 C or Gas Mark 3.  

Butter and line a 20 cm round, loose bottomed cake tin.

  1. 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.

  1. 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.
  2. Pour the mixture into the tin and bake for 50 minutes to 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.
  3. Turn the case out on a wire rack.

Find out more about Hood Hampshire Honey.

Share Recipe