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Honey Cake decorated with flowers

Honey Cake

A deliciously simple recipe to make the most of local honey.
5 from 4 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert, Pudding
Cuisine British
Servings 1 cake


  • 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


  • 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.


I used a mixer to make this cake but you could use an electric hand whisk, or make it by hand.
Keyword cake, honey