Devonshire Honey Cake is a traditional English recipe (from Devon) for a tea-time cake made with honey, butter, eggs, sugar and flour. How dark the cake is depends on the exact honey used... as is the depth of flavour of the cake. The full recipe is presented here and I hope you enjoy this classic South African version of: Devonshire Honey Cake.
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Ingredients:
250g (1 cup) clear honey, plus about 2 tbsp extra to glaze
225g (1/2 lb) unsalted butter
100g (3 1/2 oz) dark muscovado sugar
3 large eggs, beaten
300g (2/3 lb) self-raising flour
Method:
Pre-heat your oven to 160°C (140°C fan/320°F/gas mark 3). Butter and line a 20cm (8 in) diameter loose-bottomed cake tin.
Cut the butter into pieces and drop into a medium pan along with the honey and sugar. Melt everything slowly over low heat. When the mixture looks quite liquid, increase the heat under the pan, bring to a boil and cook for one minute. Set aside 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 50-60 minutes, or 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 tbsp 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.
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