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Devonshire Honey Cake

If you love honey, this cake is tailor-made for you; if not, this cake will convert you with one squigdy bite! The dense, amber crumb has a lovely texture that is not heavy or overly cloying. We think it is so clever that most everything is mixed in a saucepan, which helps it come together in a jot and makes washing up easy. Don’t worry about the center falling in a bit — that is part of the charm and adds to the ‘squidge’ factor!

Devonshire Honey Cake

9 oz. clear honey (¾ cup), plus 1-2 tbs. extra to glaze
8 oz. unsalted butter (1 cup)
4 oz. dark muscovado sugar (¾ cup)
3 large eggs, beaten
10 oz. self-rising flour (2 cups plus 2 tbs.)

Preheat the oven to 325°F and butter an 8-inch springform pan.

Cut the butter into pieces and drop into a medium saucepan with the honey and sugar. Melt slowly over a low heat until the mixture looks quite liquid. Increase the heat to medium and boil for 1 minutes (be sure to keep an eye on this, it bubbles up very quickly). Set aside to cool for 15-20 minutes.

Beat the eggs into the warm honey mixture with a wooden spoon.  Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth batter.

Pour the mixture into the prepared pan and bake 40-45 minutes, or until the cake is golden brown and a skewer pushed into the center should come out clean. Turn the cake onto a wire rack. Warm the extra honey in the microwave or a small saucepan and brush over the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days, wrapped, in an air-tight container.

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