Desserts & Baking

Spiced Honey and Buttermilk Loaf Cake

A comforting spiced loaf cake made with honey, buttermilk, and warm spices, topped with delicate rosewater icing and dried rose petals.

By Ricky Robinson Updated August 16, 2023

This spiced honey and buttermilk loaf cake is proper comfort baking. The honey and buttermilk work together to create a texture that sits somewhere between tender and satisfyingly dense, which is exactly what you want from a good loaf cake.

The all spice adds a gentle warmth without being too forward. It's the kind of flavour that makes you pause for a second bite, just to work out what's going on in there. The buttermilk keeps everything moist and adds a subtle tang that balances out the sweetness from the honey and caster sugar. You don't need to be fancy about it, the ingredients do the work for you.

The rosewater icing adds a delicate floral note that lifts the whole cake without overpowering the spiced honey base.

What makes this cake particularly useful is how well it fits into different occasions. It works beautifully as a dessert after a Middle Eastern inspired meal, where the rose and spice feel right at home. But it's equally good in the afternoon with a proper cup of tea when you're after something sweet but not overly rich.

Spiced Honey and Buttermilk Loaf Cake recipe image
Spiced Honey and Buttermilk Loaf Cake

The process is straightforward. You beat eggs and sugar until smooth, add your dry ingredients along with melted butter, then finish with the buttermilk to bring it all together. The batter goes into a lined loaf tin and bakes for about 50 to 55 minutes at 180C. You'll know it's done when a skewer comes out clean.

Once the cake has cooled completely in the tin, you make a simple icing by mixing icing sugar with rosewater until it's smooth and pourable. Drizzle this over the top of the cake and finish with a scattering of dried rose petals for decoration. The petals aren't just for show, they give you a hint of what's coming flavour wise before you take your first bite.

This is the sort of cake that keeps well for a few days. The flavours actually develop and deepen as it sits, which means it's a good make ahead option if you've got people coming round. Just store it in an airtight container and slice it as needed. Simple, reliable, and genuinely lovely to eat.

Spiced Honey and Buttermilk Loaf Cake

Buttermilk Honey Rosewater
Total Time 1 hr 10 min
Servings 10 slices
Calories 320 cal
Protein 5g

Ingredients

Equipment Needed

  • Small Bowl
  • Large Mixing Bowl
  • Loaf Tin
  • Oven

Instructions

  1. 1
    Preheat the oven to 180C and line a loaf tin with baking paper.
  2. 2
    Put the eggs and sugar into a large mixing bowl and beat together, until smooth. Beat in the vanilla extract, plain flour, melted butter, all spice, and baking powder, then mix again until smooth. Finally, add the buttermilk and combine well.
  3. 3
    Pour the mixture into the prepared loaf tin and bake for 50-55 minutes, or until cooked through. Leave to cool in the tin.
  4. 4
    To make the icing, mix the icing sugar and rosewater together in a small bowl, until smooth. Once the cake has cooled, pour the icing over the top. Sprinkle over the dried rose petals.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container at room temperature for up to 5 days. The flavours develop beautifully over time.

Variations

For a stronger spice flavour, add half a teaspoon of cinnamon or cardamom. You can also swap the rosewater icing for a simple honey glaze.

Spiced Honey and Buttermilk Loaf Cake recipe image

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