Honey Wheat Cake
Updated January 14, 2026
- Total Time
- 1 hour 45 minutes
- Cook Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
Butter, for greasing cake pan
14 ounces clotted cream, also known as Devonshire cream
½ cup packed light brown sugar
1 large egg, lightly beaten
9 ounces whole wheat flour, sifted (about 1 ¾ cups after sifting)
3 tablespoons warmed honey
½ cup chopped walnuts
1 teaspoon baking soda
Nutritional analysis per serving (8 to 10 servings)
36 grams carbs; 66 milligrams cholesterol; 337 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 10 grams saturated fat; 20 grams fat; 3 grams fiber; 148 milligrams sodium; 6 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees. Butter a 7-inch springform cake pan. Using an electric mixer, beat together 8 ounces cream, the brown sugar and egg. Gradually add flour, mixing well.
- Step 2
Beat in warm honey and chopped nuts. Mix well, about 30 seconds. Add baking soda and mix again until well blended, about 30 seconds. Turn into cake pan and smooth top. Bake until a toothpick inserted into center comes out clean, about 1 ½ hours. Allow to cool slightly, then remove from pan. Serve with remaining 6 ounces cream passed on the side, for spreading on slices.
Private Notes
Comments
Frank Bruni wrote his NYT feature in 2009, and this cake, about which no mention is made in Bruni's piece, is supposedly adapted from a dessert served at Houston's Feast restaurant. Feast closed in 2013.
Disinclined to order a 7" springform pan, I dared to deviate by a digit and made the orphan torte in an 8" model.
Lovely!
Whole Foods sells clotted cream *and* Devonshire cream from The Devon Creamery in England. Use the clotted cream. It's an expensive treat.
Frank Bruni wrote his NYT feature in 2009, and this cake, about which no mention is made in Bruni's piece, is supposedly adapted from a dessert served at Houston's Feast restaurant. Feast closed in 2013.
Disinclined to order a 7" springform pan, I dared to deviate by a digit and made the orphan torte in an 8" model. Lovely!
Whole Foods sells clotted cream *and* Devonshire cream from The Devon Creamery in England. Use the clotted cream. It's an expensive treat.
Frank Bruni wrote his NYT feature in 2009, and this cake, about which no mention is made in Bruni's piece, is supposedly adapted from a dessert served at Houston's Feast restaurant. Feast closed in 2013.
Disinclined to order a 7" springform pan, I dared to deviate by a digit and made the orphan torte in an 8" model. Lovely!
Whole Foods sells clotted cream *and* Devonshire cream from The Devon Creamery in England. Use the clotted cream. It's an expensive treat.
Frank Bruni wrote his NYT feature in 2009, and this cake, about which no mention is made in Bruni's piece, is supposedly adapted from a dessert served at Houston's Feast restaurant. Feast closed in 2013.
Disinclined to order a 7" springform pan, I dared to deviate by a digit and made the orphan torte in an 8" model.
Lovely!
Whole Foods sells clotted cream *and* Devonshire cream from The Devon Creamery in England. Use the clotted cream. It's an expensive treat.