Here is how to make a delicious, moist, honey cake. Not one with a charcoal crust such as I made last night.
I used some lovely award-winning honey from the National Trust’s Killerton House, but you can use whatever you want. If you have bees and make your own honey, even better.
225g Unsalted butter, cut into small chunks
100g Muscovado sugar
3 Large eggs
300g Self-raising flour
Preheat oven to 140C (fan-assisted) or 160C (no fan) and butter a 20cm (8in) cake tin.
In a large saucepan, mix the butter, honey and sugar over a gentle heat, until it has all liquified. When this has happened, turn the heat up high and boil the mixture for 1 minute. Leave to cool for 20 – 25 minutes.
Sift the flour into a large bowl.
Beat the three eggs together in a bowl, add to the cooled mixture in the saucepan and beat together.
Add this mixture to the flour and stir, to create a tan-coloured mixture which should be fairly runny. Pour in the cake tin and put in the oven.
Now the hard part. I cooked mine for 55 minutes in an oven without a fan, which was as per instructions, and it burned. I would suggest 45 minutes and keep an eye on it! And don’t cook it in the top of the oven…