Salted Honey Bundt Cake //




Bear with me on this one, because I know it sounds kinda weird. Salted….. honey?! It’s like salted caramel, but you know…. different. I’m pretty sure adding salt to sweet stuff is a proven scientific way of making things extra delicious. Well, maybe not science, but this cake will prove my point.



I used my new Nordicware tin for the first time too. It was a seriously nerve-wracking time removing it from the tin (I would strongly recommend buying some Bake Spray or similar if using a shaped tin… I’ve had multiple fails in shaped tins due to poor greasing! It’s not worth the heartache).



280g softened butter

280g caster sugar

5 eggs

280g self-raising flour

2.5 tbsp buttermilk/creme fraiche

2.5 tbsp runny honey

1 tbsp vanilla paste/extract

Generous pinch of salt


. Pre-heat oven to 180c. Prepare your tin by generously spraying with bake spray (or buttering and lining if not using a bundt)

. Beat together the butter and sugar until light and fluffy. Slowly add the eggs one at a time, adding a spoonful of flour after each one. When all are added, put in the rest of the flour and lightly mix. Add salt.

. Gently fold in the buttermilk, honey and vanilla paste.

. Pour mix in prepared tin, and bake for 45 – 60 mins, or until a skewer comes out clean. Leave to cool on wire rack, and gently remove from tin when it’s hand warm.


Once your cake is totally cool, you can glaze it!

50g butter

3 tbsp runny honey

2 tbsp vanilla extract/paste

Generous pinch of sea salt/table salt.

. Melt the butter in a pan until just melted, then add the honey, vanilla and salt and mix.

. Spoon the glaze over your cake (I used a pastry brush to get into the crevices!) and allow to set before serving.

Enjoy with a lovely mug of tea!


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