I won’t lie—my first attempt at this honey cake nearly ended in a sticky disaster.
When I first made Mary Berry’s honey cake, I panicked over how runny the batter looked. I was convinced I’d messed it up completely. I even hovered over the bin, ready to chuck it. But I’m so glad I didn’t—because what came out of the oven was a golden, sticky traybake with a deep, almost toffee-like richness. It instantly reminded me of the honey cake my nan used to bake—but this version was lighter and much quicker to pull together.
If you’ve ever had a dry, dull honey cake, don’t worry—this isn’t one of those. Let me show you how I made it work and why it’s now part of my go-to bakes for those “I’m tired but I need cake” days.
What Makes This Cake Brilliant?
The magic of this recipe is its simplicity. It’s soft, packed with flavour, and doesn’t fall into the usual traps of honey cakes that are either over-spiced or bland and rubbery.
A few things surprised me:
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Fridge-cold margarine – Yep, no softening needed. It melts smoothly into the honey and sugar mixture without splitting.
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Muscovado sugar – Light or dark, it brings that rich, rounded sweetness that pairs beautifully with honey. I tried caster sugar once… never again.
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Slivered almonds on top – Just a handful adds delicate crunch and a lovely golden finish.
Ingredients (and Why They Matter)
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Margarine (140g) – Straight from the fridge. I used Stork—worked perfectly for a soft crumb.
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Muscovado sugar (100g) – Light is mellow, dark adds a deeper flavour. Either works.
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Clear honey (150ml) – Go for a good-quality runny honey. Thick or crystallised ones won’t melt properly.
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Milk (1 tbsp) – Don’t skip this small addition—it keeps the batter silky.
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Eggs (2 large) – Room temp is best so they mix smoothly into the warm batter.
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Self-raising flour (200g) – Gives the cake its rise. Use fresh flour—old flour means flat cake.
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Slivered almonds (optional) – Adds texture and a bit of elegance on top.
Want to Switch Things Up?
These variations actually worked in testing:
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Egg-free? Use 1 tbsp ground flax + 3 tbsp water per egg. Slightly denser but still delicious.
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Gluten-free? Doves Farm GF self-raising flour worked well—just a bit more crumbly.
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Vegan? Flax egg + Flora Plant margarine = success.
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Fancy a citrus kick? Add a touch of orange zest to the batter—adds brightness without overpowering.
Lessons Learned (So You Don’t Repeat My Mistakes)
| Problem | Cause | Fix |
|---|---|---|
| Cake sank in middle | Eggs added too soon | Let the honey mix cool 10 mins |
| Dry edges | Overbaked | Start checking at 30 minutes |
| Dense texture | Old self-raising flour | Always use fresh flour |
How to Make It
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Preheat the oven to 180°C / Fan 160°C / 350°F. Line a 30 x 23 cm traybake tin with baking paper.
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In a saucepan, melt the margarine, sugar, honey, and milk over low heat. Stir until smooth. Let it cool for 10 minutes—very important!
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Whisk in the eggs, one at a time, until the mixture is glossy and loose.
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Gently fold in the flour. Don’t overmix—it’s meant to be a runny batter.
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Pour the batter into your tin. Sprinkle slivered almonds over the top.
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Bake for 30–35 minutes until golden, slightly pulling from the sides, and a skewer comes out clean.
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Cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.
Kitchen Tips from Experience
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Honey Hack: I weigh the honey directly into the saucepan on the kitchen scale—saves on mess and dishes.
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Battered Bakeware Bonus: My old, well-worn traybake tin has scratches galore—but it gives the edges a delicious, slightly crisp finish.
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Lumpy Sugar Fix: If your muscovado sugar’s gone clumpy, pop it in an airtight container with a slice of bread and microwave briefly—or leave it overnight. Works like magic.
Storage & Serving Suggestions
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Shelf Life: Keeps well for 4–5 days in an airtight container or cake tin.
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Freezer Friendly: Slice before freezing. Wrap individual pieces in parchment, then foil. Defrost at room temp for best texture.
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Serving Ideas: Lovely with a dollop of Greek yoghurt, a few fresh figs, or simply a warm cup of tea. Feeling indulgent? Drizzle with a little warmed honey just before serving.
Frequently Asked Questions
Q: Can I bake this in a loaf tin instead of a traybake?
A: Absolutely! Just extend the bake time to 45–50 minutes and check with a skewer. You may want to reduce the almond topping—they tend to sink in deeper tins.Q: Is margarine really better than butter for this recipe?
A: Surprisingly, yes. Margarine keeps the cake light and soft—ideal for a teatime sponge. Butter made it denser and slightly too rich for my liking.Q: My cake turned out flat—what went wrong?
A: Two common culprits: either the flour was past its prime, or the eggs were added before the mixture cooled and ended up cooking too early.Q: Can I add spices like cinnamon or ginger?
A: You can, but go easy. A pinch of cinnamon or ginger adds warmth, but this cake is meant to be mellow, not a full-on gingerbread. -
