Hanbury honey cake

How to make this delicious icing-topped cake.

Cakes and bakes
An icing topped cake sitting on a dish in the server
  • Preparation time 45 minutes (prep. time)
  • Cooking time 1 hour (cooking time)
  • Serves 8


  •     225g (8oz) unsalted butter
  •     250g (9oz) clear honey
  •     100g (4oz) dark muscovado sugar
  •     3 large eggs
  •     300g (10oz) self-raising flour

For the topping:

  •     100g (4oz) icing sugar
  •     50g (2oz) butter
  •     2 tsp ginger syrup


  1.     Preheat the oven to 160°C (fan 140°C), or gas mark 3. Grease and line a 20cm/8in round tin.
  2.     Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat.
  3.     When liquid, increase the heat under the pan and boil for about one minute. Leave to cool.
  4.     Beat the eggs into the cooled honey mixture using a wooden spoon. Sift the flour into a large bowl and poor in the egg and honey mixture, beating until you have a smooth batter.
  5.     Pour the mixture into a tin and bake for 50 mins - 1 hour until the cake is well-risen, golden brown and springs back when pressed.
  6.     Turn the cake out on a wire rack.
  7.     For the topping, cream together the icing sugar, butter and ginger syrup. Spread over the cake when cool.
  8.     Enjoy!