Honey and pecan spiced cake

Lightly spiced and wonderfully sweet, this moist honey cake is topped with crunchy pecans for a delightful mix of flavours and textures. It goes beautifully with a freshly-brewed cup of tea.

  • 15 mins preparation
  • 50 mins cooking
  • Serves 20
  • Print


Honey and pecan spiced cake
  • 1 1/2 cup warmed honey
  • 1 cup milk
  • 125 gram melted butter
  • 1 egg
  • 1 cup plain flour
  • 2/3 cup wholemeal plain flour
  • 2 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped pecans
  • creme fraiche, raspberries, extra honey, to serve


Honey and pecan spiced cake
  • 1
    Preheat oven to 180°C. Lightly grease and line a 20cm square cake pan with baking paper.
  • 2
    In a large jug, whisk honey, milk, butter and egg together.
  • 3
    Sift flours, baking powder, bicarbonate of soda, nutmeg, cinnamon and ground cloves into a large bowl.
  • 4
    Lightly mix in honey mixture until combined. Pour into pan and sprinkle with chopped pecans. Bake for 50-55 minutes until cooked when tested. Cool in pan for 5 minutes, before transferring to a wire rack, pecan side up, to cool completely.
  • 5
    Serve topped with creme fraiche, raspberries and drizzled with extra honey.


Warm honey in the microwave oven on 100% power in 15 second bursts. Remember to remove metal lids.

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