There’s honey, and then there’s honey. I like all of it but my preference is for local honey. Delicious in so many recipes I wanted to make the honey the star of the dish; so I set about baking a honey cake.
At a market recently I tried some different honeys from a local producer. Not only were they different to each other, and commercial honeys, in colour and texture but the taste was out of this world. I chose the wildflower honey and remembered I had wanted to bake a honey cake for a while. The name ‘honey cake’ conjures up images of fine summer picnics in the garden, tall glasses of lemon barley water and sounds like you imagine it tastes.
No exaggeration, this is one of the best cakes I have ever made. Partly because of the honey and partly because of a bit of old flannel.
Top Tips
Yes, you did read that correctly. What does a bit of old flannel have to do with an excellent cake? It helps it rise evenly so there’s no cracked cake top and a beautiful even finish. I couldn’t quite believe something so simple worked so effectively. Just take an old flannel or towel and cut a strip that fits around the outside of the cake tin. Soak the flannel in water then wrap it around the tin and secure it (I used a safety pin). Then make your cake as normal. The wet flannel keeps the outside of the cake cool as it bakes so the middle of the cake and the edges rise evenly. I added an extra five minutes of baking time than my original estimate to compensate for the cooler mix.
Weighing honey is always a bit of a pain as it is so sticky. However, I have found a way to make things a bit easier. I put the butter wrapper into the bowl on my scales and weigh the butter on top. Then I weigh the honey on top of that. Then when I transfer it to the mixer, holding the four corners of the wrapper, it all slides neatly off into the bowl.
Variations
I would like to try this with maple syrup rather than honey; I think the flavour would be fantastic. The warmth of the cinnamon is great and allspice or vanilla would definitely be worth a try. Saffron would be a very welcome addition in this cake; I’d warm the honey and infuse the saffron through it.
I used nasturtiums to decorate my cake; I prefer something simple! Any edible flowers would work or even some fondant bees if you’re so inclined.
Honey Cake
Ingredients
- 175 g runny honey
- 150 g butter softened
- 75 g light brown sugar
- 2 eggs beaten
- 200 g self raising flour
- 1 tsp cinnamon
To decorate
- 1 tbsp honey
- 1 tsp hot water
- Edible flowers
Instructions
- Preheat an oven to 180C. Butter and line an 18cm loose bottomed cake tin. Attach the wet piece of towel to the outside (see notes above!).
- Cream the butter, sugar and honey together until light and fluffy.
- Add the eggs to the butter and sugar a little at a time. Mix well after each time some egg is added.
- Add the flour and cinnamon and fold it gently into the mix.
- Pour the cake mix into the prepared tin, smooth the top and bake for 35-40 minutes.
- Once the cake is baked leave it to cool slightly before removing it from the tin. Remove the liner and leave to cool on a cake rack.
- Mix together the honey and hot water. Prick holes all over the top of the cake with a toothpick or skewer. Brush the honey and water mix over the top of the cake so it seeps down into the holes.
- Once completely cool, decorate as you wish.
Notes
Pin my Honey Cake recipe for later!
The cake looks gorgeous and must be really delicious. Thanks for that flannel tip too.
No problem Angie, let me know if you try it and what the results were!
Caroline, I’ve never made a honey cake before. But I, too, completely believe local honeys are always better. Im so tempted to go get some and make this delightlful cake. thanks for the tip on handling the sticky honey, too!
Thanks Laura, I hope you do get to try it, the cake has such a lovely flavour and delicate texture.
That flannel tip is really interesting! Never heard that before. Anyway, this cake looks fantastic. And I have local honey in my pantry right now — this would be a wonderful use for it. Thanks!
I can’t believe how simple yet how effective it is!
I love both your tips in here – the flannel and the way you weigh the honey. I am always doing things like that. I first saw the flannel-ish idea on a video – Wilton actually sells bands for cake pans. But your idea is so much more economical and, well, FREE! Thanks, Caroline!
Thanks David, I’m pleased you’ve seen something similar before, makes it sound more legit! But yes, making your own is free and you may use something that might otherwise have been thrown away.
Thanks for all the tips on the preparation of your honey cake…it truly must have been great. BTW, I’ve had a problem with comments not going through for months but hopefully it has been fixed.
Hi Karen, thank you for letting me know. I do seem to be getting them through no problem, you don’t get junked or anything. I will keep my eye out though.
Caroline, I love this kind of honey cake. We have a similar version here we call honungskaka, but it has lemon peel in it and when I make it the cake surface always cracks. Now I know why. Will try your fannel method on my next bake. I will also be trying your recipe as I love to try different versions of recipes. We are lucky as we have a bee keeper down the road who sells lovely wildflower honey. I’ll have to pick up a jar.
I bet it would be delicious with your local honey Ron, and with the lemon peel too.
That cake recipe sounds amazing.
I love your tip for wrapping the cake tin with old flannel strip for even baking.
It makes such a difference Balvinder, I couldn’t quite believe it!
Beautiful heartwarming cake for colder days to come. And, most of all, I love nasturtiums on the top ! Thank you dear 🙂
Thank you, I loved adding the nasturtiums to the top, it was the perfect simple topping.
Whoopee! I now have some use for my old flannel pajamas that I was going to throw away! Never thought I’d be using them to help make a cake! I like the idea of poking holes into the cake so the honey can run down into the cake- otherwise it would be too hard to spread the honey on top!
I love that your PJs are getting a new lease of life Fran! The holes in the cake are a great way to get that honey flavour, and extra moistness, through the cake.
The honey cake looks beautiful and I can only imagine how good it tastes. I will keep the flannel tip in mind as well. I always try to use local honey. It not only tastes better, I read something about how the pollination of local flowers for the honey can help with allergies.
I read something similar too Judee but I buy local honey for the flavour, it’s just a different product to commercial honey.
Sounds wonderful!! I need more honey—one of Bill’s patients used to give us honey from his hives, but I’m getting low. I have “cake strips” but I need to remember to use them! They work so well, and I love the idea of making my own.
Thanks Liz, well if you can’t find them then now you know how to make some more!
Great tips Caroline, will certainly try the damp towel trick.
Do you think either adding vanilla and saffron instead of cinnamon would overwhelm the taste of the honey?
I think vanilla may take away the taste slightly, but if it’s a strong tasting honey it may not. I think saffron would be a delicious addition! Do let me know if you try it!