Honey cake

Honey cake

Try James Martin's super easy recipe for a rich, moist honey cake: perfect with a cuppa.


  • 170g/6oz clear honey

  • 140g/5oz butter

  • 85g/3oz light muscovado sugar

  • 2 eggs, beaten

  • 200g/7oz self raising flour, sieved

  • water

For the icing

Preparation method

  1. Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.

  2. Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.

  3. Remove from the heat and mix in the eggs and flour.

  4. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.

  5. Cool slightly in the tin before turning out onto a wire rack.

  6. While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss