This recipe is used for Class 84 of our Annual Show. It really is a very nice cake so give it a try and if you’re really adventurous you could try entering for the next show.


250g of clear honey plus 3 tbsp to glaze
225g butter, cubed
110g dark muscovado sugar
3 large eggs beaten
300g self raising flour


1. Preheat oven to Gas mark 3/300F/150C

2. Grease and line a 20cm round, loose bottomed cake tin. Put honey, butter and sugar into a saucepan. Stir over a low heat until melted then increase the heat and boil for 1 minute. LEAVE TO COOL for 15 – 20 minutes so that the eggs won’t cook when they are added.

3. Beat the eggs into the honey mixture using a wooden spoon. sift the flour into a large bowl and add the mixture, beating until it is smooth and runny.

4. Pour the mixture into the tin and bake for 50 minutes to 1 hour, until the cake is golden and springy and a knife comes out clean when pushed in. Turn the cake out onto a wire rack

5. Warm the remaining honey in a small pan. Using a skewer, make a number of holes in the cake. Brush the honey over the cake to give a sticky glaze, with some of it seeping in, then leave to cool.