Honey cake
Sometimes you want a cake that is a simple yet delicious and easy to make cake that anyone, no matter who they are will love. This is an extremely versatile cake which can be an anytime cake or a hot dessert ideal for winter or when you need something hot with whipped cream… you know what I mean. (20cm pie dish or spring form cake tin) I like to use a pie dish because it is usually served hot straight from the oven as a dessert, a bit like a honey version of the all time favourite Malva pudding.
What You Need
The Cake
1 cup of cake flour
Half a cup of sugar
1 egg
4 tablespoons of butter (melted)
125 ml milk
4 teaspoons of baking powder
2 ml of salt
The Syrup
50 ml melted butter
20 ml honey
The Process
The Cake
Preheat oven t o 180⁰C.
Grease a 20cm pie dish with a little butter and leave it to one side.
Sift all of the dry ingredients together in a large mixing bowl and make a well in the center.
Heat the milk with the butter until the butter has melted, this should leave the milk warm but not boiling, remove from the stove.
Beat the egg in a separate bowl, and then add the warm milk mixture.
Add the milk mixture to the dry ingredients and mix very well.
Bake in the oven for 15 minutes.
So many people tell me baking is difficult, come on what could be easier than that.
The Syrup
When your cake is about to come out of the oven, melt the honey with the butter until very liquid but not boiling.
Pour the syrup over the cake as soon as it comes out of the oven and serve warm with cream or ice cream or let it cool and serve when you are ready to make someone verrrry happy.
There is a chocolate cake that also uses hot milk in the recipe that is truly decadent, try it you won’t regret it.
Hi Graham, I have baked this recipe a number of times, but I would love it to be more moist. C’mon Graham, let’s try tweeking this a bit! What about doubling up on the syrup ingredients? Just a thought. You see, I am addicted to your recipes – I use many of them, but this one needs a bit of a tweek. What do you think?
Hi Graham, I have just baked this Delicious Honey Cake again. Where I normally left the cake in the oven for a few minutes longer just to brown it up a bit, this time I did exactly as is. Although the cake wasn’t brown on top, I poured the honey sauce over immediately and it turned out beautifully. I now give it 5 stars!!! Regards, Keta
Tried this recipe, don’t know what I did wrong but it never tasted ‘honeyish,’ but rather bitter…will try it again though, till I get it right 🙂
Mmm, cant imagine why, there is sugar and honey and nothing sour/bitter unless the milk was beginning to turn. Have a lekker day G
Hi Graham
I tried this recipe a while ago, and while I’m sure I followed the recipe exactly, my cake rose and then sank in the middle.
Any idea what I might have done wrong?
Hi Patrica, a sunken cake means it is under cooked which more than likely means that your oven temperature may not be right. If you have a thermometer, check the temp. The other tell tale sign is that the center is still quite damp. Try again, it’s a great cake. Happy days G
Mr G
In your method- u state eggs( more than one) but ingredients state 1 egg. Please clarify.
Much Thanks
Hi Renz, thanks for pointing out, it’s just one egg. Cheers G
tried the recipe and it was devine and very easy to make
Thanks berenice, have a lekker weekend G