This recipe is from my first cookbook( Good Food Magazine), and also one of my favourites.
Unsalted butter-225 gm
Clear Honey-250 gm, plus about 2 tbsp extra to glaze
Light or dark muscovado sugar-100 gm
Self-raising flour-300 gm
Preheat the oven to 160 degree celsius. Butter and line a 20 cm round loose bottomed cake tin. Chop the butter into small pieces and melt it along with honey and sugar in a pan, when it becomes liquid increase the heat and boil it for 1 minute.Leave to cool.
Beat the eggs into the cooled honey mixture using a wooden spoon. Sift the flour into a large bowl and pour the egg and honey mixture into it , beat until you have a smooth batter.
Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour until the cake is well risen or until a skewer inserted comes out clean.
Turn the cake to a wire rack. Warm 2 tbsp of honey and brush over top of the cake to glaze, leave to cool.