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
  • 55g/2oz icing sugar
  • 1 tbsp clear honey
  • hot water

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.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 8

scroll to top