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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