Wednesday, October 10, 2012

Honey Cake

If you need a cake which is crumbly ,softy and with longer self life (more than a week),this is the recipe you need ttry..During my school days ,i indulged in manjam glazed honey cakes bought from nearbbakery..I have used light brown sugar in this.One important point is the indian version of brown sugar is more crystallized into big pieces.So u need to grind them into fine coarse of texture..I recommend a dash of Cinnamon or nutmeg powder works well in this recipe..So,Enjoy! 

250g clear honey , plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs , beaten
300g self-raising flour

Preheat the oven for 140C. 
Cut the butter into pieces and drop into a medium pan with the honey and sugar.
 Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown
Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.


  1. wow what a beautiful cake...awesome

  2. That looks soo moist..Never made a cake with honey! This goes straight to my to-do list:-)

  3. looks absolutely inviting and tempting.. very delicious recipe dear..

  4. Nice cake recipe Priya. I wonder about your baking skills. Superb.

  5. Wow,great looking super moist cake, wish to have some rite now.

  6. Honey cakes looks really delicious dear! And I love your header...too yummy! :)

  7. Honey cake looks great!! i do not eat egg. Could you pls tell me what can i use in place of 3 eggs in this recipe?

  8. Should i use only muscovado (brown) sugar for this recipe or can i use white refined sugar also?


Thank you

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