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More Nigella recipes

Honey Cake

by . Featured in FEAST
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Introduction

This is the cake to make for Rosh Hashanah. Indeed, you couldn’t proceed without it. Many people give them as presents over the Jewish New Year and you are quite likely to end up with more than one of them if you’ve invited people over for dinner. And each one will be a little different from the last. This recipe comes from Michelle Guish, and is her mother’s recipe, and hence is known as Mish-Gish’s Mother’s honey cake in my house. I have to say, I am amused by honey cake that doesn’t have a drop of honey in it.

You can eat this cake just as it is - but I love it drizzled with butterscotch sauce.

For US cup measures, use the toggle at the top of the ingredients list.

This is the cake to make for Rosh Hashanah. Indeed, you couldn’t proceed without it. Many people give them as presents over the Jewish New Year and you are quite likely to end up with more than one of them if you’ve invited people over for dinner. And each one will be a little different from the last. This recipe comes from Michelle Guish, and is her mother’s recipe, and hence is known as Mish-Gish’s Mother’s honey cake in my house. I have to say, I am amused by honey cake that doesn’t have a drop of honey in it.

You can eat this cake just as it is - but I love it drizzled with butterscotch sauce.

For US cup measures, use the toggle at the top of the ingredients list.

Honey Cake
Photo by James Merrell

Ingredients

Serves: 10

Metric Cups

For the cake

  • 500 grams plain flour
  • 3 teaspoons baking powder
  • 200 grams soft light brown sugar
  • 3 teaspoons bicarbonate of soda
  • 1 teaspoon mixed spice
  • 2 eggs
  • 250 grams butter
  • 300 millilitres golden syrup
  • 300 millilitres milk

For the butterscotch sauce

  • 3 tablespoons light brown sugar
  • 2 tablespoons white sugar
  • 50 grams unsalted butter
  • 150 grams golden syrup
  • 125 millilitres double cream

For the cake

  • 3⅓ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 cup soft light brown sugar
  • 3 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 17 tablespoons butter
  • 1¼ cups golden syrup or light corn syrup
  • 1¼ cups milk

For the butterscotch sauce

  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter
  • ½ cup golden syrup or light corn syrup
  • ½ cup heavy cream

Method

For the cake

  1. Preheat the oven to gas mark 5/190°C/170°C Fan/375°F.
  2. Grease and line a 25cm/10inch springform tin.
  3. Put the flour, baking powder, sugar, bicarbonate of soda and mixed spice into a bowl.
  4. In another smaller bowl beat the eggs.
  5. Melt the butter and golden syrup in a saucepan on a gentle heat, then add the milk and let it cool a little before adding to the flour mixture with the eggs.
  6. Whisk the mixture until smooth and then pour the batter into the greased and lined tin, and cook for 1¼–1½ hours. The cake will rise during cooking (but fall on cooling) though you want the middle to remain a bit sticky.
  7. Let the cake cool in the tin completely before you take it out and serve.

For the butterscotch sauce

  1. Heat the brown sugar, white sugar, butter and golden syrup in a saucepan.
  2. After 5 minutes' bubbling away, add the double cream. Stir well, and when all is smooth and combined, serve.
  3. You can just as easily make this in advance, leave it in the pan and reheat to warm when you want it.

For the cake

  1. Preheat the oven to gas mark 5/190°C/170°C Fan/375°F.
  2. Grease and line a 25cm/10inch springform tin.
  3. Put the flour, baking powder, sugar, baking soda and pumpkin pie spice into a bowl.
  4. In another smaller bowl beat the eggs.
  5. Melt the butter and golden syrup or light corn syrup in a saucepan on a gentle heat, then add the milk and let it cool a little before adding to the flour mixture with the eggs.
  6. Whisk the mixture until smooth and then pour the batter into the greased and lined tin, and cook for 1¼–1½ hours. The cake will rise during cooking (but fall on cooling) though you want the middle to remain a bit sticky.
  7. Let the cake cool in the tin completely before you take it out and serve.

For the butterscotch sauce

  1. Heat the brown sugar, granulated sugar, butter and golden syrup or light corn syrup in a saucepan.
  2. After 5 minutes' bubbling away, add the heavy cream. Stir well, and when all is smooth and combined, serve.
  3. You can just as easily make this in advance, leave it in the pan and reheat to warm when you want it.

Tell us what you think

What 2 Others have said

  • Years ago my Mum used to buy Dutch Honey cake (in Kingston, I believe) - it has little chunks of sugar on top and had a wonderful dark colour. We loved it slathered with butter. Fifty odd years later I checked recipes for Dutch Honey cake - and indeed, no honey at all....

    Posted by moragsmum on 29th September 2019
  • Where's the honey???

    Posted by shelahsegal on 21st September 2017
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