A honey cake fit for a Pooh Bear

‘Pooh said goodbye affectionately to his fourteen pots of honey and hoped they were fifteen, and he and Rabbit went out into the Forest.’

Recently, I accidentally found myself with three kilograms of glorious honey. It may not have been Pooh’s fourteen pots but it did feel as if the gods of providence had smiled upon me.

This abundance of golden liquid ambrosia called for a honey cake. The weather had turned nasty so all and sundry were cooped up within the confines of the house. The Pied Piper smell of the melting honey, butter and sugar enticed lads of all sizes into the kitchen. ‘What is that smell?’ they whispered wondrously. This cake smelt of every good thing that ever existed.

The warmy woody spices balanced the cakes caramel like sweetness. Honey is a natural source of sugar but from what I have read, it isn’t necessarily a healthier sweetener when used in baking. However, when consumed in its raw and unheated state it contains antioxidants as well as anti-bacterial and anti-viral properties. Maybe Pooh Bear really was a bear before his time but I am also sure that he wouldn’t have turned up his nose at a little smackeral of this moreish cake. Particularly if it was eleven o’clock.


250g clear honey and 2 tbls extra for glazing
225g unsalted butter, chopped
80g dark sugar
3 large eggs, beaten
300g gluten free self-raising flour (or regular SR flour)
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 140C and grease and line a 22cm springform tin.
Place the honey, butter and sugar into a medium saucepan and melt slowly over a low heat. When the mixture looks quite liquid, increase the heat and boil for one minute. Remove from heat and pour the mixture into a large mixing bowl.
Let the honey mixture cool down, this prevents the eggs cooking when they are added. (This took about half an hour.)
Once cooled, beat the eggs into the honey mixture using a wooden spoon.
Sift the flour and spices over the honey and egg mixture and beat until you have a smooth and quite runny batter.
Pour the mixture into the prepared tin and bake for 50 minutes until the cake is risen well, golden and springs back to the touch. A skewer inserted into the cake should come out clean.
Let the cake cool for 5 minutes in the pan then turn onto a wire rack.
Warm the 2 tbl of reserved honey and brush over the top of the cake to give it a sticky glaze. Allow to cool. Then eat a smackeral around eleven o’clock in the morning. You won’t regret it.
Store wrapped, in an airtight container.

Cooking Notes
If you don’t require this cake to be gluten free, simply use the same amount of regular plain self-raising flour.

A Cheergerm adaptation a recipe from the BBC Good Food website. Link provided after photos.


The leading quote comes from AA Milnes beloved and charming children’s novel ‘The House at Pooh Corner.’

38 thoughts on “A honey cake fit for a Pooh Bear

  1. Is that the Yak I see, giving his smackerel a punishing? I have a surfeit of banana bread right now, having accidentally stuck a finger into a loaf I was due to deliver tomorrow, but once that’s gone, I will absolutely be giving this a try. Loooove hunny!

    • Yes, that is him indeed ‘smackeraling’ away! Oops, darn those fingers, I guess precision and lack of finger indentations are required when you are selling your wares. This cake was enjoyed by the sproglets as well as us grown ups. A real celebration of honey!

      • I gave it a good hard look, but *I *wouldn’t have bought it (despite being quite forgiving), so it achieved the status of ‘floor cake’, which is what we call the ones that take an accidental dive and therefore are for home consumption only!

  2. 3 kilos of honey! Pooh would be envious. Love this cake. It is good to have a guide to baking with honey. I always seem to have difficulties as it does not respond in the same way as sugar (i.e. burns more easily). Looks like the cake was enjoyed – love the photos.

  3. Only recently came to honey as a flavour but am making up for lost time. Now I have discovered its different types and favours and am loving my latest discovery, the very subtle flavour of ‘miel des acacias.’ This cake looks delightful. Merci!

  4. Ooooh, love a good honey cake Lisaโ€ฆ and not only for the flavour, but as you mentionโ€ฆ for the wafting scent of spiced honey deliciousness throughout the house as it bakes! Can’t wait to try this version – lovely.

  5. I finally made it. And I am in love with this cake. The house smells fabulous. The Husband started lurking around the kitchen in the last 10 minutes of cooking, asking wistfully if it wasn’t ready yet? We had obscenely large slabs of it for dessert this evening, just to compensate for the healthy salads that went before. Just now, I never want to eat again, so that I don’t lose the taste… One reason I love it so much is that it reminds me of my childhood. My mother was Dutch, and as a special treat we used to get stroopwafels, thin buttery wafers sandwiching a layer of honey/butter/brown sugar goo. They’re fabulous, but I can’t have them any more. Thanks to your cake, I get a huge nostalgia hit. Thank you so much for sharing this one!

    • Kate, you crack me up. I know
      what those sad ‘where’s the honey cake faces’ look like. A close family friend growing up was Dutch so I totally get you.
      Also, I am currently working casually for a
      small family run Danish bakery business that makes honey bread (a decorated biscuit) as their sales rep. The stuff they
      make is fantastic and this honey cake reminded my boys of that too. So glad that it brought back lovely food memories for
      you. โ˜บ๏ธ

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