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Nothing beats a slice of Warm Spiced Honey Cake alongside tea or coffee.
This warm spiced honey cake is soft, moist, and lightly sweet, topped with a simple honey drizzle. Perfect for tea time baking, family gatherings, or easy homemade desserts.
Why You Will Love and Enjoy Warm Spiced Honey Cake
It’s softly spiced, deeply honeyed, and stays moist for days. This is the kind of cake that works just as well with tea as it does dressed up for guests.
This Soft Honey Sponge with Cinnamon and Ginger Cake balances sweetness and spice while staying soft for days
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Warm Spiced Honey Cake
- Prep Time: 15 minutes
- Cooling time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
Honey does more than sweeten this cake, it keeps every slice soft and moist for days. This Warm Spiced Honey Cake is worth keeping close for easy entertaining and relaxed weekend baking.
Ingredients
Cake
- 170 g clear honey 140 g butter 85 g light muscovado sugar 2 eggs, beaten 200 g self-raising flour, sieved 12.5 ml water 1/2 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg
Icing
Instructions
- Preheat the oven to 180 °C (350°F, Gas 3).
- Butter a 7-inch, 18 cm round cake tin and line just the base so it releases easily later.
- Add 170 g clear honey, 140 g butter, and 85 g light muscovado sugar to a large saucepan.
- Pour in 12.5 ml water and heat gently, stirring now and then, until everything’s melted and smooth.
- Take the pan off the heat and let it cool for a couple of minutes so it doesn’t scramble the eggs.
- Stir in the 2 beaten eggs, followed by the 200 g self-raising flour, 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/2 tsp nutmeg.
- Mix just until smooth. The batter will be loose, that’s exactly how it should be.
- Spoon the batter into the prepared tin and gently level the top.
- Bake for 40 to 45 mins, until the cake feels springy in the centre and is pulling slightly away from the sides of the tin.
- If the top is browning too quickly, loosely cover it with foil for the last 10 mins.
- Let the cake cool in the tin for about 10 mins, then turn it out onto a wire rack while it’s still warm.
- To make the icing, mix 55 g icing sugar and 20 g clear honey in a bowl.
- Add 10 to 15 ml hot water, a little at a time, until you get a pourable but not watery icing.
- Stir in a pinch each of cinnamon, ginger, and nutmeg.
- Trickle the icing over the warm cake in whatever pattern you like.
- Let it set slightly before slicing, or don’t, no judgment here.
Notes
Created, prepared, tried, and tested by Preshana
It’s the kind of Classic Honey Cake with a Simple Spiced Icing you’ll reach for when you want easy baking that tastes like effort went into it.
Warm Spiced Honey Cake is soft, fragrant, and lightly sweet. Every slice melts in your mouth with gentle cinnamon, ginger, and nutmeg, making it perfect for tea time, casual gatherings, or whenever you want a comforting slice. The simple drizzle icing adds just the right touch without overpowering the honey flavor.
We are featured on Share Your Style, French Ethereal! Thank you so much for this honor and the shoutout.
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Thanks for dropping in and checking out the recipes and what’s on offer.
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Esme, this time of year I like a little treat in the afternoons with a cup of iced or hot tea (depends upon our Texas weather) and this cake is perfect! I just printed the recipe and might make this weekend. I just made a gluten-free brownie mix as kind of a birthday cake, lol! We had a light rain this morning and today’s slightly cooler weather makes it a good day to bake.
Thank you for this recipe and I was happy to feature your post at Share Your Style #482 for you.
Enjoy your weekend,
Barb 🙂
Dear Barbara, WOW, thanks for this honor. I popped over and added new links for this week. Thanks for hosting and allowing us to linkup. Hope you will enjoy this one.