Sticky honey cake


  • 100g Usk Fair Trade brown sugar
  • 225g PlanttoPlate butter
  • 3 Onllwyn eggs
  • 250g Beechtree Bees honey, plus a little extra to glaze


  1. Preheat the oven to 160 C / 140 C Fan / Gas 3. Grease and line a 20cm round cake tin.

  2. Cut the butter into pieces and drop into a saucepan with the honey and sugar. Melt slowly over a low heat. When the mixture is completely liquid increase the heat under the pan and allow to boil for one minute. Remove from the heat and leave to cool for 20 minutes (the cooling is a must!).

  3. Beat the eggs into the cooled melted honey mixture using a wooden spoon.

  4. Sift the flour into a large mixing bowl and pour in both the beaten eggs and the honey mixture. Continue to beat with the wooden spoon until the mixture is smooth and runny.

  5. Pour the cake mixture into the pre-lined tin and bake for 50 minutes to 1 hour, until the cake is well-risen and golden brown. A skewer inserted into the centre of the cake should come out clean.

  6. Brush a little honey over the cake to glaze and leave the cake to cool in the tin. Once cool, turn out and serve.

This cake will keep for 4 to 5 days wrapped, in an airtight container. Unless it’s at our house where it’s lucky to see tomorrow. 

© Beechtree Bees 2017