James Martin Honey Cake

This James Martin Honey Cake is a beautifully moist, gently spiced bake with a deep, natural sweetness from golden honey. The texture is soft and tender with a slightly sticky crumb that improves after a day or two. It is an easy, reliable cake that suits both beginner and experienced bakers. Preparation takes around 20 minutes, with a total time of just over 1 hour including baking and cooling.

Ingredients

For the Honey Cake

• 225g unsalted butter
• 150g soft light brown sugar
• 200g clear runny honey
• 3 large eggs
• 275g self-raising flour
• 1 tsp baking powder
• 1 tsp ground mixed spice
• ½ tsp ground cinnamon
• 3 tbsp milk
• Pinch of salt

For the Topping (Optional)

• 2 tbsp warm honey, for brushing
• 1 tbsp demerara sugar

How to Make James Martin Honey Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment and place a shelf in the middle of the oven for even baking.
• Melt the butter and honey: Place the butter, light brown sugar and honey in a saucepan over low heat. Stir gently until melted and smooth, then remove from the heat and allow to cool slightly.
• Mix the dry ingredients: In a large bowl, sift together the self-raising flour, baking powder, mixed spice, cinnamon and salt. This helps keep the cake light.
• Add the eggs: Beat the eggs into the cooled honey mixture one at a time, stirring well after each addition so the mixture stays smooth.
• Combine everything: Pour the wet mixture into the dry ingredients. Add the milk and fold gently until you have a smooth, thick batter with no streaks of flour.
• Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake for 40 to 45 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
• Cool and finish: Leave the cake to cool in the tin for 10 minutes before transferring to a wire rack. Brush the top with warm honey and sprinkle with demerara sugar if using. Allow to cool completely before slicing.

Tips

Why is my honey cake dry?

Overbaking is the most common cause. Check the cake at the minimum baking time and remove it as soon as a skewer comes out clean.

Can I make the cake more spiced?

You can increase the mixed spice slightly or add a pinch of ground ginger for a warmer flavour.

Why did my cake sink in the middle?

This can happen if the oven door is opened too early or if the mixture was overmixed. Keep the oven closed until at least 35 minutes have passed.

Can I use dark honey?

Yes, dark honey gives a deeper, richer flavour and slightly darker colour. Choose a good-quality honey for best results.

Serving Suggestions

• Serve thick slices with a cup of tea or coffee.
• Spread lightly with salted butter for extra richness.
• Warm slightly and serve with crème fraîche.
• Top with fresh berries for a simple dessert.

Storage

Room Temperature

Store in an airtight container for up to 4 days. The flavour often improves after the first day.

Refrigerator

Keep chilled for up to 1 week. Allow the cake to come to room temperature before serving for the best texture.

Freezing

Wrap tightly in cling film and foil. Freeze for up to 3 months. Thaw at room temperature and refresh in a low oven if desired.

Nutrition

• Calories: 365 kcal
• Carbohydrates: 48g
• Protein: 5g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Honey Cake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Moist and gently spiced honey cake with a soft, tender crumb and rich natural sweetness. A simple classic bake perfect for any occasion.

Ingredients

• 225g unsalted butter

• 150g soft light brown sugar

• 200g clear runny honey

• 3 large eggs

• 275g self-raising flour

• 1 tsp baking powder

• 1 tsp ground mixed spice

• ½ tsp ground cinnamon

• 3 tbsp milk

• Pinch of salt

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line a 20cm round cake tin.
• Melt butter, sugar and honey gently in a saucepan. Cool slightly.
• Stir in eggs one at a time.
• Fold in flour, baking powder, spices, salt and milk until smooth.
• Pour into tin and level the top.
• Bake for 40 to 45 minutes until golden and cooked through.
• Cool in tin briefly, then transfer to a wire rack to cool completely.

Notes

• Use good-quality honey for the best flavour.
• Do not overmix once flour is added.
• The cake keeps well and improves after a day.