|Pooh Bear approves of warm honey cake.|
Anyways, I decided to serve the cake warm from the oven, as it was a rather chilly evening, and I also decided to use a honey syrup to top the cake, rather than just to glaze it with honey as the recipe suggests.
Prep time: 30 mins Cook time: 1 hour Serves: 8-10
275g clear honey
250g butter (slightly salted)
110g dark brown sugar
3 large eggs
300g self-raising flour
- Cut the butter into pieces and place in a non-stick pan with the honey and the sugar. Melt slowly over a very low heat, stirring occasionally. Once liquid, increase the heat and bring the mixture to the boil for one minute. Remove from heat, and set 3tbsps of the mixture to one side to top the cake. Set the rest of the mixture to one side to cool.
- Preheat the oven to gas mark 3, and grease and line a deep baking tin (I used a 7.5 inch tin and this was the perfect amount of cake mixture.)
- Beat the eggs, and then add these in to the cooled honey mixture using a wooden spoon.
- Sift the flour into a large mixing bowl, and then pour in the honey mixture. Beat this mixture until all of the flour is incorporated and you have a smooth creamy mixture.
- Pour the mixture into the tin and bake for 1 hour, until the cake is golden brown and springs back when pressed. If you are unsure, insert a skewer into the centre of the cake and pull this out, if the skewer comes out clean the cake is done, if there is residue the cake needs a little longer!
- Remove the cake from the oven and allow it to cool slightly in to pan. Reheat the honey syrup that was set aside for topping the cake slowly over a low heat. Remove the cake from the pan (careful not to burn yourself!) and place on a serving dish. Pour the warm honey syrup over the centre of the cake and allow it to run down the sides.
- Cut into generous slices and serve nice and warm! (The cake also tastes pretty good when cooled, but it is outstanding when warm!)