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    Honey spice cake

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    Honey spice cake

    • vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 10 - 12


    Butter, for greasing
    125g plain flour
    100g white rye flour
    1 tsp bicarbonate of soda
    1 tsp baking powder
    2 tsp ground ginger
    1½ tsp ground cinnamon
    ½ tsp ground allspice
    ½ tsp ground cardamom
    Good pinch ground cloves
    Good pinch freshly grated nutmeg
    Good pinch salt 
    Good pinch freshly ground black pepper
    125g golden caster sugar
    125g clear honey (preferably a fragrant variety), plus 1 tbsp
    100ml light olive oil or sunflower oil
    100ml whole milk
    2 British Blacktail Medium Free Range Eggs
    25g flaked almonds
    Crystallised ginger, to decorate (optional)


    1. Preheat the oven to 170°C, gas mark 3 and butter and line the inside of a 900g loaf tin with baking parchment. Sift both of the flours, bicarbonate of soda, baking powder, all of the spices, salt and pepper into a mixing bowl. Add the caster sugar and mix well to combine. 

    2. In a measuring jug whisk together the honey, oil, milk and eggs. Add to the dry ingredients and whisk to thoroughly combine. Pour into the prepared tin and spread level. Scatter with the flaked almonds.

    3. Bake for 40-45 minutes until well risen, deep golden brown and a skewer inserted into the centre of the cake comes out clean.

    4. Leave the cake to cool on a wire rack for 2-3 minutes and then brush the top with the remaining tablespoon of honey and scatter with crystallised ginger if wished. Leave to cool completely.

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