Small Honey Loaf Cake
This honey cake is soft, moist and made with rich honey for a naturally sweet, caramel-like flavour. It’s simple, comforting and perfectly sticky which pairs well with some custard.
Servings: 7 servings
Calories: 329kcal
Ingredients
- 45g unsalted butter
- 135g runny honey
- 30g caster sugar
- 35g soft light brown sugar
- 35ml vegetable oil
- 1 medium egg room temperature
- 1 teaspoon vanilla extract
- 135ml whole milk
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 205g self-raising flour
Instructions
- Preheat the oven to gas mark 3/325oF/ 170oC/150oC fan and line a 1lb baking tin with parchment paper.
- Add the butter and honey to a microwaveable bowl and melt at 30 second increments in the microwave until the butter has fully melted.
- Give the mixture a stir then add in both sugars and mix until smooth. Mix in the egg, vanilla extract and milk followed by the salt, cinnamon and self raising flour.
- Once you have a smooth batter, pour it into the lined baking tin and bake in the middle of the oven for 45 - 55 minutes. Remove from the oven and allow to cool in the tin before slicing. Serve with warm custard.