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
Units
Scale
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
