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East Lancashire Beekeepers Association have a page with a Honey Welsh Cakes recipe along with lots of other useful things!

Pineapple and honey upside-down-cake

An easy and tasty way of making the most of a large tin of pineapple found at the back of a cupboard, some imperfect honey and only 4oz of SR flour!  Makes 8. Two didn’t survive for photography!


6-8 rings of pineapple

3-8 glacé cherries (whole or halved)

6-8 dessert spoons of liquid honey

6-8 small round flan / yorkshire pudding tins, or a single swiss roll tin.

A cake mix

Put a dessert spoonful of honey in each tin, then a ring of pineapple and a cherry or half cherry in the centre.  If using a large baking tray, space out pineapple rings appropriately.  Top with preferred cake mix.  This was a Victoria sandwich mix (4 oz margarine, creamed with 4 oz sugar, two beaten eggs whisked in gradually and 4 oz SR flour folded in) but fatless swiss roll mix is an alternative.  Divide mix between tins, spreading mix over the pineapple - but mix will spread further during baking. Bake at 170-180C for 20-25 minutes or until each is golden and cake springs back on pressure.  Allow to cool slightly and (divide if using a single tray) turn out into dishes and serve with custard or cream!




Sieve together into a bowl:

6oz plain flour
1 level dessertspoon ground ginger
1.5 level teaspoons ground cinnamon
1 level teaspoon bicarbonate of soda


I egg
3 level tablespoons liquid honey
1 level tablespoon treacle
4 oz sugar
4 oz soft butter or margarine
¼ pint of warm water


Gradually stir the liquid into the dry ingredients. The mix will become very runny. Pour all into a greased / lined 2 lb loaf tin and bake at 150C for 1hour 30 mins. If wished, a few previously soaked sultanas or finely chopped pieces of crystallised ginger can be added part-way through baking.  If added too soon, they tend to sink, as the mix is so liquid.

Honey Truffles

150ml    Double cream
200g       Dark (or a mixture of dark and milk according to taste) chocolate; not ‘cooking’ chocolate
Chocolate or cocoa to dip
60ml      Honey

Diced stem ginger or orange zest to flavour
Melt the chocolate in a bowl over a pan of hot water; add the cream and mix with any flavouring. 
Cool, roll into balls (vinyl gloves help) and put in the fridge till cold
Either roll in cocoa, or use a cocktail stick to hold them as you dip them in tempered melted chocolate (white or dark chocolate works) – use the cocktail stick to stand them up to dry if possible. This can also be used as a filling in moulded chocolates.

Additional Recipes  - please send us your photos and recipes!

Contains no eggs AND no fat
10oz self raising flour
1 cup mixed dried fruit
1 cup sugar
1 cup milk
1 tablespoon treacle
1 tablespoon of honey

Mix all the ingredients together thoroughly.  Put into a lined greased 2lb loaf tin.  Bake for approx 1 hour at 180c.  Eat warm as it is or sliced and buttered when cold

1 tablespoon honey
3oz butter
3 oz sugar
3 oz plain flour
1/2 level teaspoon bicarbonate of soda
3oz plain flour
3oz porridge oats

Melt honey, butter and sugar.  Add dry ingredients and mix well. Place small balls on greased baking tray allowing room to spread.  Bake for 10-15 mins at Gas Mark2/ 150c.

4oz butter
8oz honey
2 eggs
5oz self raising flour
2oz chopped walnuts

Cream butter and honey.  Add eggs and beat well. Fold in flour and walnuts.  Place in greased and lined tin and bake at 170c for approx 1 hour.

Barbara Roderick

 Honey cake

1 cup of honey
1 cup of apple sauce
3 eggs
1tsp Cinnamon
.5 tsp clove
.5 tsp nutmeg
2 cups flour (plain)
.5 tsp Baking Powder
1tsp baking soda
1 cup strong brewed decaffeinated coffee


Mix first three ingredients in large bowl
Sieve together the dry ingredients.
Add dry ingredients to wet mix alternatively with strong coffee.
Beat well.
Bake at 325F   160c or gas mark 3
If using a large pan for 90 minutes or if in three smaller pans bake for 60 minutes.


Honey Chocolate Cake

For the cake

100g dark chocolate broken into pieces
275g light muscovado sugar
225g soft butter
125ml runny honey
2 medium eggs
200g plain flour
1tsp Bicarbonate of soda
1tsp cocoa powder
250 ml boiling water 

For the glaze

60ml water
125ml runny honey
175g dark chocolate 75 g icing sugar


Have all ingredients at room temperature, whilst this is happening melt the chocolate from the cake part of the recipe in a good sized bowl, set aside to cool slightly.

Preheat oven to 180 degrees or gas mark 4.  butter and line a 23cm spring form cake tin.

Beat together sugar and soft butter , then add the honey. Add one egg  with a tablespoon of flour then the other egg with another tablespoon of flour. Fold in the melted chocolate and then the rest of the flour and the bicarbonate of soda. Add the sieved cocoa powder and last of all add the boiling water, mix very well to make a smooth batter and pour into prepared tin. Cook for up to an hour and half ,  check after 45 minutes and if the cake is catching cover the top with foil.


Let the cake cool completely on a wire tray.


To make the glaze, bring the water and honey to the boil in a smallish saucepan then turn off the heat and add the finely chopped chocolate swirling it round to melt in the hot liquid. Leaving it for a few minutes then whisk together. Sieve in the icing sugar and whisk again till smooth.


Choose your plate or stand and cut out four strips of paper and make a border outline on the plate, this is so that when you sit the cake on the plate and ice it, the icing  will not run all over the plate.


Put the cake on the plate and pour  the icing over the cold cake. And smooth it down the sides,  this icing will take some time to set so do it at least an hour before serving.  You can then gently slide out the strips.


To finish this off you can crush A Crunchie and sprinkle over the top.


Margaret Wilson Ormskirk & Croston


Adapted from Marcy Goldmans treasure of Jewish Holiday Baking.

28oz     all-purpose flour
1 tbsp  baking powder
1 tbsp  baking soda
Half teaspoon salt
4 teaspoons ground cinnamon
Hals teaspoon ground cloves
Half teaspoon allspice
8oz vegetable oil
8oz honey
12oz granulated sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
4oz warm coffee or strong tea
4oz fresh orange juice
2oz rye or whiskey
4oz sliced almonds (Optional)


Fits into 3 loaf tins or two 9” square or round cake tins.

Preheat oven to 350 degrees F.  grease pans generously.

In a large bowl whisk together the flour baking powder ,baking soda, salt, cinnamon, cloves and all spice, then make a well in the centre.

Add the wet ingredients, If you measure the oil before the honey, it will be easier to get the honey out.

Using a strong wire whisk or an electric mixer on slow speed, stir together well to make a thick, well blended batter, making sure that no ingredients are stuck to the bottom.

Spoon the batter into the prepared tins, sprinkle the top with almonds, if using. Place the pans on two baking sheets, stacked together. (this will ensure the caked bake properly with the bottom baking faster than the cake interior and top. Loaf cakes will take about 45 to 55 minutes,

Spring test the cakes, that is it springs back when you gently touch the cake centre, before removing from the oven.  Let the cake stand for fifteen minutes before removing from pan.

Honey Date and Walnut Cake


Oven Temp F 140 degrees Conv 160 degrees Gas 3

1 2 lb loaf tin lined with greaseproof paper.

225g Self Raising Flour
1/2  tsp ground cinnamon
175 softened butter
100g light muscovoda sugar
3 tbs clear honey
2 eggs beaten
2 med ripe bananas (9oz  250g)
100g stoned dates
50g walnuts pieces


Tip  Flour, Cinnamon, Butter, Sugar and 2 tbs honey onto a large bowl.

Mash bananas and chop date (scissors are best for this) and add to bowl.  Beat for 2/3 minutes until well blended.

Spoon into tin, scatter the top with walnuts, bake for 1 hour, test to see if cooked using a dry skewer.

Turn out onto a wire rack, when cold drizzle remaining honey over cake.

Cut into thick slices to serve.


Devonshire  Honey Cake.  

Oven Temp F 140 degrees Fan oven.  160 degrees conventional oven.  Gas 3

250g Clear Honey and 2 tbs to glaze.
225 Unsalted Butter
100g Dark Muscovoda Sugar
3 Large Eggs
300 g Self Raising Flour 

Cut butter in pieces and drop into  a medium pan with honey and sugar, melt slowly over a low heat. When mix is liquid increase heat and boil for one minute.

Leave to cool for 15-20 minutes  to prevent eggs from cooking when added

When cool,  beat eggs into the mixture  using a wooden spoon,.

Sift the flour into a large bowl and pour in the wet mixture beating till a smooth and runny batter .

Pour mixture into greased and lined cake tin and bake for 50-60 minutes. Test with a dry skewer to check if cooked.

Turn cake onto a wire rack, warm the 2 tbs of honey  in a small pan and brush over the cake to  give a sticky glaze.  Leave to cool.