Honey cake

(please note this is not the National honey show recipe)


225g/8oz unsalted butter

250g/9oz clear honey plus about 2tbsp extra for glazing cake.

114g/4oz dark brown sugar

3 large eggs, beaten

280g/10oz self raising flour


Preheat the oven to 160oC/Gas 3 (Fan 140oC/325oF).

  1. Butter and line a 20cm/8”round cake tin. Paper Cake liners may be used.
  2. Cut the butter and drop into a medium pan with the honey and sugar.
  3. Melt slowly over a low heat.
  4. When liquid, increase the heat under the pan and boil for about one minute. Leave to cool.
  5. Beat the eggs into the cooled honey mixture using a wooden spoon.
  6. Sift the flour into a large bowl and pour in the egg and honey mixture.
  7. Beat until you have a smooth batter.
  8. Pour the mixture into the tin and bake for 50 mins-1 hour until the cake is well risen, golden brown and springs back when pressed. You can also check it is cooked by inserting a wooden or metal skewer and it should come out clean.
  9. Turn the cake out onto a wire rack.
  10. Warm the 2 tablespoons of honey and brush over the top of the cake to glaze; then leave to cool.

Cake to be exhibited in an unsealed, transparent, plastic bag.


Honey Fudge

(other sweets made using honey can be exhibited in this class if the recipe is shown)


340g (12 oz) Granulated sugar

285 ml (1/2 pint) fresh Milk,

57 g (2oz) Butter

114g (4 oz) Honey


  1. Put all the ingredients into a heavy-based pan.
  2. Bring to the boil, stirring all the time.
  3. Cover and boil for 2 minutes.
  4. Uncover and boil gently for about 15 minutes until ‘soft ball’ stage is reached, at 115°C (240°F), still stirring all the time (A little dropped into cold water will form a ‘soft ball’).
  5. Stand the pan on a cold surface for 5 minutes.
  6. Beat the mixture until it starts to thicken, then pour it quickly into a ready buttered tin.
  7. Mark out into squares as it cools and cut when cold.
  8. Eight pieces to be shown on a plate in an unsealed plastic bag.

If sweets other than honey fudge are to be shown they must be made using honey and 8 identical sweets should be shown on a plate in an unsealed plastic bag. The recipe should be provided on a card.