250g clear honey, plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs, beaten
300g self-raising flour
Preheat the oven to fan 140C/conventional 160C/gas 3.
Butter and line a 20cm round loosebottomed cake tin.
Cut the butter into pieces and drop into a medium pan with the honey and sugar.
Melt slowly over a low heat.
When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute.
Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
Beat the eggs into the melted honey mixture using a wooden spoon.
Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
Turn the cake out on a wire rack.
Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool.
Keeps for 4-5 days wrapped, in an airtight tin.