This cake is based on my very popular Golden Syrup Cake but I have used honey in this recipe.
It was actually one on my original followers on Facebook from Slovenia who regularly makes this recipe with honey so I thought I needed to give it a go.
My eldest son loves honey so as we were going to visit him at University I thought I would make one to take to him for a treat!
It's a lovely light cake and is perfect with a cuppa or you can serve with cream or vanilla custard if you like.
If you keep the cake for a few days wrapped in parchment and foil the taste and texture get even better!!! If you can wait that long? It also freezes well.
To start pre-heat the oven to 160 degrees centigrade (140 fan) Gas mark 3, then line and grease a 2lb loaf tin like this one on Amazon.
In a medium sized pan put the butter, golden caster sugar, soft brown sugar and honey.
On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
In a measuring jug put the milk and egg and mix together with a fork.
In a large bowl weigh the flour then add the sugar mixture and milk mixture.
Beat together until you have a smooth batter.
Pour the batter into the prepared loaf tin.
Bake for 60 minutes or until a cake tester comes out clean. Take the two tablespoons of honey and brush on the top of the cake.
Leave to cool.
Slice to serve.
Honey Loaf Cake
Sarah's servings: 10
Sarah's skill: Easy
Baking time: 60 minutes
Ingredients:
125g Butter
60g Golden Caster Sugar
60g Soft Brown Sugar
200g Honey
150ml Milk
1 Large Egg
225g Self Raising Flour
2 Tbsp Honey (for glazing)
Method:
Pre-heat the oven to 160 degrees centigrade (140 fan) Gas mark 3.
Line and grease a 2lb loaf tin.
In a medium sized pan put the butter, golden caster sugar, soft brown sugar and honey. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
In a measuring jug put the milk and egg and mix together with a fork.
In a large bowl weigh the flour then add the sugar mixture and milk mixture and beat together until you have a smooth batter.
Pour the batter into the prepared loaf tin.
Bake for 60 minutes or until a cake tester comes out clean.
Take the two tablespoons of honey and brush on the top of the cake and then leave to cool.
Slice to serve.
Equipment Used
Sarah’s extra slice…….
These cakes actually get better and stickier after a few days if you can leave them that long!
It tastes great warm with custard too!!
Easy to freeze.
The 2lb loaf tin I used was a Prestige New Disney Bake with Mickey Mouse 9 Inch Loaf Tin - Non Stick Loaf Tin 23cm x 13cm.
I brushed the honey over the top of the loaf using a Silicone Pastry Brush.
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