17th Century Honey Cake (Old-Fashioned English Recipe)

 

17th Century Honey Cake.  There are not many 17th century cake recipes out there, but every once in a while you come across one that you just have to bake! 

This is a delicious loaf cake recipe that I baked a week or so ago and am only now just getting to show you.  I have adapted the recipe from a National Trust Cookery book, entitled, "Good Old-Fashioned Cakes," by Jane Pettigrew.  

It is said that this recipe dates back to the 17th century, so its a very old recipe indeed!

 

Honey is one of the first sweeteners known to mankind.  A daily dose of honey is said to be very good for you, boosting the body's supply of anti-oxidents which help to protect us from age-related diseases.  

I'm all for good health!  Honey in a cake? Yes, please!

This is one of those cakes which seems to get better tasting with each day that passes. I love cakes like that.  Cakes that age well. It is also a cake which just begs to be enjoyed along with a cup of tea.  Another love of mine.

I enjoy it with Lemon and Ginger tea myself, but you can pick whatever tea it is that you like drinking. I am betting an English Breakfast tea would go down a real treat!

The cake itself is delicately flavoured with honey and almond. After baking, a drizzle of honey and lemon is applied to the warm cake, that soaks in, increasing it's moistness.  

Then once it is cooled, it is iced with a lemon cream cheese icing. Mmm . . .  cream cheese icing.

A dense, rich and moist cake with a cream cheese frosting?  Count me in!

 

🌻INGREDIENTS NEEDED🌻

TO MAKE

🐝17TH CENTURY HONEY CAKE🐝

Simple every day baking cupboard ingredients.

For the cake:

• 3/4 cup (175g) of butter, softened (3/4 cup)
• scant cup (175g) of caster sugar (fine granulated sugar)
• 3 large free range eggs, beaten
• 1 1/4 cups (175g) of self raising flour, sifted (see notes)
• 1 tsp baking powder
• 1 TBS clear liquid honey
• few drops almond extract

For the glaze:

• 1 dessert spoon clear liquid honey (about 1 1/2 TBS)
• the juice of one lemon

For the frosting:

• 5 ounces (150g) of full fat cream cheese
• the juice of half a lemon
• 1 1/2 cups (175g) of icing sugar, sifted

 

🐝INGREDIENTS NOTES🐝

Honey

The star of the cake. Used both in the cake and the glaze. Honey was the main sweetener in the 1600's, long before refined sugar was common. It gives the cake a gentle, natural sweetness and keeps it beautifully moist. The flavor will change depending on the honey you use - wildflower is light and floral while darker honeys add richness and depth.

Butter

Adds tenderness and richness. Older recipes often used whatever fat was available - butter, lard or even cream. Butter gives the cake a soft crumb and a warm, comforting flavour.

Flour

A simple self-raising flour is needed for this recipe. I tell you how to make your own in the recipe notes if none is available. in the 17th century, flour was often coarser and less refined which gave bakes such as this a hearty texture. Today's flour works perfectly and yields a lighter cake, which is still old fashioned in structure.

Eggs

Eggs help to bind the cake and give it structure. They also add a lovely golden colour that pairs beautifully with the honey.

Almond Extract

Adds a lovely flavor. Older cakes generally would have used spices such as cinnamon, nutmeg, ginger or even cloves. I love the almond flavor with the honey.

If you wish you can add a pinch of salt to balance the sweetness and bring out the honey's flavor even more.

🌻HOW TO MAKE🌻

🐝17TH CENTURY HONEY CAKE🐝

This is a very simple cake to make using the one bowl method. Do bear in mind that it has a long bake time so you may need to cover the top of the cake after the first half hour to help prevent the cake from over browning.

1. Preheat the oven(non fan) to 350*F/180*C/gas mark 4. Butter and line either a 7 inch round deep cake tin or a 2 pound loaf tin. (You can use parchment paper. I use parchment loaf tin liners.)
2. Beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. (Beating in the eggs one at a time will help to keep the batter from curdling. If it does begin to separate you can beat in a tablespoon of the flour.)
3. Sift together the self raising flour and the baking powder. (This ensures that the flour and baking powder are evenly mixed.)
4. Stir this into the creamed mixture and beat well to combine. Beat in the honey and almond. Scrap the batter into the prepared pan, smoothing the top over. (The batter will be thick and smooth.)
5. Bake for 1 to 1 1/4 hours. (Cover the top with a double sheet of baking paper about half an hour into the baking time to prevent it from over browning.)
6. When done a toothpick inserted in the centre should come out clean. Remove from the oven. (The top will also spring back when lightly touched.)
7. Stir together the glaze ingredients and then spoon this mixture over top of the cake allowing it to soak in. (This is a part of what makes this cake so lovely and moist despite its density.)
8. Leave the cake to cool completely in the tin before removing. (This also helps to promote it's moist texture.)
9. Beat together the cream cheese, lemon juice and icing sugar and spread over the cooled cake. (I use an electric hand whisk/mixer.)

 

🐝HINTS AND TIPS FOR SUCCESS WHEN BAKING🐝

• Try to have all of your ingredients at the same temperature, which usually means room temperature.
• Measure accurately. Baking is an exact science and guess work doesn't work here.
• When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
• Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
• Preheat the oven.
• Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
• Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
• If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients. 

 

🐝FREQUENTLY ASKED QUESTIONS🐝

WHAT MAKES THIS A "17TH" CENTURY CAKE?

This recipe is based on old English baking traditions where honey was used as the primary sweetener. The ingredients are simple and comforting. Exactly the kind of cake someone would have baked in a hearth oven centuries ago.

WHAT DOES THE CAKE TASTE LIKE?

Its gently sweet, warmly spiced and beautifully moist, although dense. Honey gives it a deep floral sweetness that feels cozy and old fashioned. Not sugary. Just delicious.

IS THERE ANY DIFFICULTY IN MAKING THIS CAKE?

Not at all. This is one of those stir and bake cakes with no fancy steps. Everything comes together in one bowl, making it perfect for beginners or anyone who loves simple, honest, baking.

WHAT KIND OF HONEY WORKS BEST?

I use a liquid honey, not creamed. Clover and wild flower honey give a classic flavor, while darker honeys like buckwheat add richness. Local honey always makes it feel special.

CAN I ADD ANYTHING TO THE CAKE?

It is beautiful just as it is, simple and true to its roots, but if you want you could add a pinch of cinnamon, cardamom or nutmeg. A handful of chopped toasted nuts or some citrus zest would also be nice.

HOW SHOULD I SERVE IT?

We like this just as is, cut into thick slices and served with tea or coffee for a cozy afternoon treat.

DOES THIS CAKE KEEP WELL?

Yes, honey helps to keep the cake moist. Wrapped well, it will stay fresh for several days and tastes even better the next day.

 

🐝A FEW MORE TEATIME BAKES TO ENJOY🐝

Who doesn't enjoy sitting down and enjoying something a little sweet with a hot cuppa? Not me, that's who! Here are a few more Teatime  bakes to enjoy! 

IRISH TEA BRACK - Not only is this a delicious quick bread to enjoy with a hot cup of tea but it is made with a beautiful fruit mixture that has been soaked overnight in cold leftover tea. These soaking plumps up the dried fruit beautifully so that you end up with a loaf that is loaded with moist bits of raisins, sultanas. currants, etc. Moist, delicious and fat free.  Yes. Fat free.  No fat is used in the making of this loaf. You can feel utterly justified in cutting it into thin slices and then spreading it with copious amounts of butter to enjoy.  This tasty bread is a delicious nod to Irish thrift and their ability to not waste anything at all. Not even a cup of tea.

COFFEE CAKE - I just adore this cake recipe which I adapted from a WI cookbook. You cannot beat the Women's Institute for baking tasty things to enjoy with a hot cuppa and this cake is one of the best! This delicious coffee flavored cake comes with their approval so you just know it is great. With two layers of a moist ad buttery coffee layered sponge, filled with a lush coffee cream and decorated with the same. I have added toasted walnuts and a dusting of icing sugar to dress it up. Not just delicious, but also beautiful. I have never had anyone turn down a slice of this cake.

 

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Yield: one 7-inch round or one 2-lb loaf cake

Author: Marie Rayner

17th Century Honey Cake

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M

This tender and delicious cake is said to date back to the 17th century. Honey is said to boost the immune system and guard against age related disease. 

Ingredients

For the cake:

• 3/4 cup (175g) of butter, softened (3/4 cup)
• scant cup (175g) of caster sugar (fine granulated sugar)
• 3 large free range eggs, beaten
• 1 1/4 cups (175g) of self raising flour, sifted (see notes)
• 1 tsp baking powder
• 1 TBS clear liquid honey
• few drops almond extract

For the glaze:

• 1 dessert spoon clear liquid honey (about 1 1/2 TBS)
• the juice of one lemon

For the frosting:

• 5 ounces (150g) of full fat cream cheese
• the juice of half a lemon
• 1 1/2 cups (175g) of icing sugar, sifted

Instructions

1. Preheat the oven(non fan) to 350*F/180*C/gas mark 4. Butter and line either a 7 inch round deep cake tin or a 2 pound loaf tin.
2. Beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. 
3. Sift together the self raising flour and the baking powder.
4. Stir this into the creamed mixture and beat well to combine. Beat in the honey and almond. Scrap the batter into the prepared pan, smoothing the top over.
5. Bake for 1 to 1 1/4 hours. Cover the top with a double sheet of baking paper about half an hour into the baking time to prevent it from over browning.
6. When done a toothpick inserted in the centre should come out clean. Remove from the oven.
7. Stir together the glaze ingredients and then spoon this mixture over top of the cake allowing it to soak in.
8. Leave the cake to cool completely in the tin before removing.
9. Beat together the cream cheese, lemon juice and icing sugar and spread over the cooled cake.

Notes

Make Your Own Self Raising Flour:

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup (120g) of plain flour.

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