Devonshire Honey Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Butter and line your cake tin. You can use a 20cm round tin or a 10cm wide small loaf tin.

Step 2

Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat.

Step 3

When the honey mixture looks quite liquid, increase the heat under the pan and boil for one minute. Then leave to cool for 15-20 minutes, so the eggs don't get cooked when you stir them in.

Step 4

Preheat the oven to 160°C (140°C fan)

Step 5

When cool, beat the eggs into the mixture with a wooden spoon.

Step 6

Sift the flour into a large bowl with the baking powder and stir until well combined.

Step 7

Pour the egg and honey mixture into the flour, beating until you have a smooth, quite runny batter.

Step 8

Pour the mixture into the cake tin and bake for 50-60 minutes, until the cake is well-risen, golden and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.

Step 9

Turn the cake out onto a wire rack.

Step 10

Warm 2 tablespoons of honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool.

Step 11

Slice to serve. Best served with a cup of tea. This cake will keep for 4-5 days wrapped in an airtight tin.