Buckland Abbey's honey cake

Puddings and cakes

  • Serves: 8
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

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Your house will fill with the scent of honey as you bake this cake © National Trust Books/Karen Thomas

Your house will fill with the scent of honey as you bake this cake

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Ingredients

The house will fill with the scent of honey as you bake this cake. It is from the National Trust’s Buckland Abbey. They’ve reintroduced bees on to the estate, so depending on the time of year, the cake might be infused with lime or bramble blossom honey.

  • 115g/4oz local honey
  • 115g/4oz softened butter
  • 115g/4oz caster sugar
  • 2 medium eggs
  • 225g/8oz self-raising flour
  • 100ml/ 3 ½ fl oz milk, as necessary
  • 1 ½ teaspoons mixed spice

 

Method

  1. Preheat the oven to 170C/gas 4
  2. Lightly oil and line the bottom and sides of a 20cm/8in square or 18cm/7in baking tin with baking paper
  3. If your honey is thick, make it liquid by gently heating over a low heat, then set aside until tepid but still runny
  4. In a large bowl, beat the butter and sugar until pale and fluffy
  5. Gradually beat in the honey, followed by the eggs, a little at a time
  6. Sift the flour and spices over the mixture and fold into the mixture. If necessary, add a little milk: the mixture should drop from the spoon in soft blobs
  7. Spoon into the prepared tin
  8. Bake for 25-30 minutes (depending on the size of your cake tin) or until golden. Test by lightly pressing the cake with your fingertip; it will spring back and leave no indentation if cooked
  9. Transfer to a wire rack and leave to cool in the tin for 5 minutes. Turn out and leave until cold