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We have recently gone through a phase of making and eating a lot (almost too much) honey cake.

Some weeks we have made one every single day and it all began way back with Winnie the Pooh.

Before we had even met our daughter, we were advised by our social worker to record ourselves reading a children’s book and to then post that recording on to her foster parents so they could use it and the book as a way of introducing us.

Apparently she loved Winnie the Pooh so this is what we chose and thus began my introduction to Christopher Robin and friends. I fell in love with them and immediately set about decorating our new daughter’s room with scenes from the books.

By pure chance – the lovely woman who cared for our dogs while we were in our Introductions and who knew nothing about us or our daughter also gave her a massive Winnie the Pooh toy so we were all set.

Fast forward 6 years and I thought my daughter had finally moved on from the Hundred Acre Forest when she suddenly came out with “Let’s make a honey cake like in Winnie the pooh!”

I have to admit I was not really keen. It sounded far too sweet and sickly, but my daughter was determined so make it we did and it was a revelation. We could not stop eating it.

The recipe was quick and easy and it tasted delicious! The perfect recipe for a young child to make with a parent.

We became hooked and since then have become something of conosseiurs having tried just about every recipe out there.

So, here our favourite version. We make it for family celebrations like Father’s Day (which is coming up folks!) and even if someone is just popping over for tea because it’s so easy. It pleases my daughter no end that it was her idea and it has also helped continue a tradition of loving all that is ‘Pooh’ which started right back before we even met. I love that!


170g/6oz clear honey Cooks Tip : Try experimenting with different flavours. I recently made one with a local honey that was infused with ginger which added a beautiful extra zing to the flavour.        

140g/5oz butter

85g/3oz light muscovado sugar (any sugar will do really)

2 beaten eggs

200g/7oz self tasing flour sieved


For the icing

55g/2oz icing sugar

1 tbsp clear honey

hot water


Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm round cake tin.

Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.

Remove from the heat and mix in the eggs and flour.

Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.

Cool slightly in the tin before turning out onto a wire rack.

While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water.

Make holes in the cooling cake with a skewer then trickle the icing over the cake in whatever design takes your fancy.


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