thursday smackerel: Pooh’s Honey Spice Cake

“‘What do you like doing best in the world, Pooh?’

‘Well,’ said Pooh, ‘what I like best . . . ‘ and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called.” ~ from The House at Pooh Corner, by A.A. Milne


Even though the work week is almost over, right about now you may have a little sinking feeling.

Not to worry, we’ve got just the thing, courtesy of our friend Pooh — Honey Spice Cake, from his very own cook book!

Quick and easy to prepare, perfect for elevenses, afternoon tea, dessert, and of course, picnics, this little treat is sure to please. Just don’t forget to share.

(makes 24 squares)


7 oz. (or 7 rounded tablespoons) self rising flour
1 level tsp mixed spice (I used pumpkin pie spice)
1/2 level tsp ground ginger
1/2 level tsp ground cinnamon
5 oz. butter
4 oz. (or 4 rounded tablespoons) soft brown sugar
6 oz. (or 3 rounded tablespoons) honey
2 eggs
1 T water

Preheat oven to 350 degrees F.

Sift together the flour, mixed spice, ginger and cinnamon on to a square of greaseproof paper or foil and set aside.

Measure the butter or margarine, and the sugar, honey, and water into a saucepan. Place the pan over a low heat and stir with a wooden spoon until the fat has melted. Do not allow to boil. Draw the pan off the heat and allow to cool for about ten minutes.

Using a wooden spoon, beat the eggs into the honey mixture one at a time. Tip in the flour mixture all at once. Stir until it has blended and beat thoroughly.

Pour into the prepared cake tin (7″ x 11″ x1″, greased and lined with parchment paper), and spread evenly. Place in the centre of the preheated oven and bake for 30-35 minutes or until the cake is well risen.

Remove the cake from the oven using oven gloves. Loosen the sides of the cake with a knife and turn out. Allow to cool and then cut in squares.

~ Adapted from The Pooh Cook Book by Katie Stewart (Methuen, 1971).