James Martin Honey Cake is a masterclass in simplicity, delivering a deeply caramelized, moist sponge that gets stickier and more delicious with time. Unlike a standard Victoria sponge that relies on creaming butter and sugar, this recipe uses the “melt and mix” method—similar to a gingerbread—where the butter, sugar, and honey are melted together first. This creates a dense, fudgy crumb with a rich toffee flavor that is absolutely perfect for an afternoon tea.
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Why You Will Love This Honey Cake Recipe:
- The “Melt” Method: By melting the honey and butter together, you get a deeper, almost butterscotch-like flavor profile that you can’t achieve by cold mixing.
- Keeps for Days: Thanks to the high honey content (which is a natural preservative and humectant), this cake stays incredibly moist and actually tastes better on day two or three.
- Muscovado Magic: The use of light muscovado sugar adds a subtle molasses note that pairs beautifully with the floral sweetness of the honey.
- Versatile Shape: It works perfectly as a round tea cake or a traditional loaf slice.
James Martin Honey Cake Ingredients
The Wet Mix:
- 170g Clear Honey
- 140g Unsalted Butter
- 85g Light Muscovado Sugar
- 1 tbsp Water
- 2 Large Eggs
The Dry Mix:
- 200g Self-Raising Flour
The Sticky Glaze:
- 1 tbsp Clear Honey
- 55g Icing Sugar (Powdered Sugar)
- 1 tbsp Hot Water
How To Make James Martin Honey Cake
- Prep: Preheat your oven to 180°C (350°F/Gas 4). Butter and line the base of a 7-inch (18cm) round cake tin (or a 2lb loaf tin) with baking parchment.
- Melt: Take a large saucepan and add the honey, butter, muscovado sugar, and the tablespoon of water. Heat gently over low heat. Do not boil rapidly; you just want the butter to melt and the sugar to dissolve into a smooth, dark golden liquid.
- Cool: Remove the pan from the heat. Crucial Step: Let the mixture cool for about 15–20 minutes. If it is boiling hot, it will scramble the eggs when you add them. It should be tepid (lukewarm).
- Mix Wet Ingredients: Beat the eggs into the cooled honey mixture using a wooden spoon. It should look glossy and smooth.
- Fold Dry Ingredients: Sift the self-raising flour directly into the saucepan (or transfer wet mix to a bowl if you prefer). Fold the flour in gently until just combined. You should have a smooth, quite runny batter.
- Bake: Pour the mixture into your prepared tin. Bake for 40 to 45 minutes.
- Check: The cake is done when it is well-risen, golden brown, and springs back when pressed gently. A skewer inserted into the center should come out clean.
- Cool: Let the cake cool in the tin for a few minutes, then turn it out onto a wire rack.
- Glaze: While the cake is still warm (but not hot), mix the icing sugar and remaining honey with a little hot water to make a runny glaze. Trickle or brush this over the cake so it soaks into the top crust.
Recipe Tips
- Don’t Scramble the Eggs: Patience is key during the cooling step. If you can stick your pinky finger in the melted butter mix comfortably, it’s safe to add the eggs.
- Honey Choice: The flavor of the honey dominates this Honey Cake. A generic squeezy honey is fine, but a local wildflower or acacia honey will make it gourmet.
- Serving Warm: This cake is exceptional served slightly warm as a dessert with a dollop of custard or vanilla ice cream.
- Storage: Wrap the cooled cake in parchment and foil. It will become stickier and more delicious if left for 24 hours before slicing.
What To Serve With Honey Cake?
This sticky, toffee-flavored Honey Cake is best enjoyed with beverages that cleanse the palate, such as a fragrant pot of Earl Grey tea or a strong black coffee. For a more indulgent dessert course, serve warm slices with a generous dollop of clotted cream, crème fraîche, or warm vanilla custard to cut through the intense sweetness. If you want a fruity contrast, stewed apricots or poached pears pair beautifully with the rich honey and muscovado notes.
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Check Price: £12.50 »How To Store Leftovers Honey Cake?
Avoid the Fridge: Do not store this Honey Cake in the refrigerator unless your kitchen is extremely hot. The cold air will cause the sugar to crystallize and the sponge to dry out, ruining that lovely fudgy texture.
- Room Temperature (Best Method): This is a “keeping cake,” meaning it actually improves with age! Wrap the cake tightly in baking parchment and then aluminum foil, or store it in an airtight cake tin. Kept at room temperature, it will stay moist and delicious for 5 to 7 days, becoming stickier and more flavorful after the first 24 hours.
- Freezing: Honey cake freezes exceptionally well. Wrap individual slices or the whole loaf in a double layer of plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature still in the wrapping.
How To Reheat Leftovers Honey Cake?
- Microwave (Quickest): Place a slice on a plate and zap for 10–20 seconds. This makes the sponge instantly soft and the honey glaze gooey and warm.
- Oven: Wrap the Honey Cake (or slices) in foil to keep the moisture in. Warm at 150°C (300°F) for 10–15 minutes.
- Toasting (Loaf Slices Only): If you baked it in a loaf tin, you can lightly toast a slice in a dry pan for a caramelized, crisp edge.
FAQs
Yes, While light muscovado provides a unique toffee flavor and darker color due to its molasses content, regular soft brown sugar is the best substitute. White sugar will work structurally but the cake will lack depth and look much paler.
This usually happens if the oven door was opened too early (before the structure set) or if the cake was underbaked. Because this is a dense, wet batter, it needs the full cooking time. Trust the skewer test—if it comes out with wet batter, keep baking.
Absolutely, Honey pairs wonderfully with warm spices. You can sift 1 teaspoon of ground ginger or cinnamon in with the flour for a spiced version that tastes very similar to a Jamaican ginger cake.
More Desserts Recipes:
- James Martin Madeira Cake
- James Martin Chocolate Fudge Cake
- James Martin Victoria sponge cake with raspberries
Honey Cake Nutrition Facts
- Calories: ~330 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 180mg
- Total Carbohydrate: 46g
- Protein: 4g
James Martin Honey Cake
Course: Dessert, Breakfast, SnacksCuisine: British, AmericanDifficulty: Easy6-8
servings20
minutes45
minutes330
kcalJames Martin Honey Cake uses a traditional melt-and-mix method to create a moist, toffee-flavored sponge. Enriched with muscovado sugar and glazed with sticky honey icing, it is the perfect companion for a cup of tea.
Ingredients
- The Wet Mix:
170g Clear Honey
140g Unsalted Butter
85g Light Muscovado Sugar
1 tbsp Water
2 Large Eggs
- The Dry Mix:
200g Self-Raising Flour
- The Sticky Glaze:
1 tbsp Clear Honey
55g Icing Sugar (Powdered Sugar)
1 tbsp Hot Water
Directions
- Prep: Preheat your oven to 180°C (350°F/Gas 4). Butter and line the base of a 7-inch (18cm) round cake tin (or a 2lb loaf tin) with baking parchment.
- Melt: Take a large saucepan and add the honey, butter, muscovado sugar, and the tablespoon of water. Heat gently over low heat. Do not boil rapidly; you just want the butter to melt and the sugar to dissolve into a smooth, dark golden liquid.
- Cool: Remove the pan from the heat. Crucial Step: Let the mixture cool for about 15–20 minutes. If it is boiling hot, it will scramble the eggs when you add them. It should be tepid (lukewarm).
- Mix Wet Ingredients: Beat the eggs into the cooled honey mixture using a wooden spoon. It should look glossy and smooth.
- Fold Dry Ingredients: Sift the self-raising flour directly into the saucepan (or transfer wet mix to a bowl if you prefer). Fold the flour in gently until just combined. You should have a smooth, quite runny batter.
- Bake: Pour the mixture into your prepared tin. Bake for 40 to 45 minutes.
- Check: The cake is done when it is well-risen, golden brown, and springs back when pressed gently. A skewer inserted into the center should come out clean.
- Cool: Let the cake cool in the tin for a few minutes, then turn it out onto a wire rack.
- Glaze: While the cake is still warm (but not hot), mix the icing sugar and remaining honey with a little hot water to make a runny glaze. Trickle or brush this over the cake so it soaks into the top crust.
Notes
- Don’t Scramble the Eggs: Patience is key during the cooling step. If you can stick your pinky finger in the melted butter mix comfortably, it’s safe to add the eggs.
Honey Choice: The flavor of the honey dominates this Honey Cake. A generic squeezy honey is fine, but a local wildflower or acacia honey will make it gourmet.
Serving Warm: This cake is exceptional served slightly warm as a dessert with a dollop of custard or vanilla ice cream.
Storage: Wrap the cooled cake in parchment and foil. It will become stickier and more delicious if left for 24 hours before slicing.
