Walsingham Honey Cake

Sold here if you don’t feel like making it. National Trust recipe.


225 g butter, softened
225 g light soft brown sugar
2 eggs, beaten
450 g flour, sifted
1 tsp ground ginger
1 tsp baking soda (aka bicarbonate of soda)
100 g raisins
50 g mixed candied peel
50 g glace cherries, halved
300 ml milk
75 g clear honey
75 g black treacle


3-4 tbsp clear honey
40 g light soft brown sugar
50 g butter
50 g flaked almonds

MAKES ONE 7 inch square cake.


  1. Preheat oven to 325 F.
  2. Grease and line a 7 inch square tin.
  3. Beat together butter and sugar until light and fluffy.
  4. Add eggs, beat again.
  5. Add flour, ginger and baking soda. Beat again.
  6. Stir in dried fruit and cherries.
  7. WARM: milk, honey and treacle. Add to main batter. Stir well.
  8. Turn into prepared tin and bake for 2 hours or until a skewer comes out clean.
  9. Remove from oven and LEAVE in tin.
  10. Warm together topping ingredients (except almonds) and pour over the warm cake.
  11. Sprinkle cake with almonds and allow to cool completely IN THE TIN.
  12. Enjoy!

NOTE: SO Yum. SO. SO. SO. Yum. Great taste, great texture, a million stars, all the way.

Welsh Honey and Ginger Cake

This is a British National Trust recipe, so I’m including the metric measurements for reference. In Wales, they make it for St.David’s Day. The local name for the cake is Tiessennau Mel.

Honey Cake 1 Honey Cake 2


100 g (4 oz) butter = 1 stick butter
225 g (8 oz) honey = 1 c honey
150 ml (5 oz) milk = 5/8 c milk
450 g (1 lb) flour, sifted = 4 c flour
pinch salt
2.5 tsp baking powder
3 tsp ground ginger
100 g (4 oz) sultanas (sultana = golden raisin) = 1/2 c raisins
50 g (2 oz) mixed candied peel = 1/4 c fruitcake mix
2 eggs, beaten


1. Preheat oven to 350F.

2. Grease an 8 inch cake pan.

3. Melt butter with honey and milk on stove over low heat. Remove from heat and leave to cool.

4. Mix flour, salt, baking powder, ginger, raisins and candied peel.

5. Add eggs to flour mixture.

6. Add honey and milk mixture to flour mixture.

7. Consistency should be soft.

8. Pour batter into cake pan. Bake 65-70 min.

NOTE: I am baking in a cast iron pan as a test. Oiled, no parchment, no flour, did not preheat.