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.

Almond Cake with Grand Marnier topping

Almond Cake Recipe:

Cake Ingredients:

1 c almond paste (blended blanched almonds and sugar, fifty fifty ratio)

1/4 cup granulated sugar

1 stick butter (8 oz)

2 tbsp honey

2 large eggs

1/3 cup all purpose flour

1/4 tsp salt

1/2 c almond flour (blended almonds)

Topping Ingredients:

1/4 c apricot jam (Bonne Maman)

2 oz Grand Marnier

2 tbsp honey


Mix everything above together. Pour into 8 inch round cake pan.

Bake at degrees for 45 minutes (cake will be a nice golden brown and springy to the touch when done).

Let cool completely.

Remove cake from pan carefully.

Mix topping ingredients until homogeneous.

Use pastry brush and brush topping onto cooled cake.