Honey Cake

Honey cake tastes a bit like gingerbread, but it's more tender. It's very aromatic, honeyed and sweet. Even the smell reminds you of Christmas. Stored in a tightly closed tin, it keeps for up to 2 weeks, which lets you get ready for Christmas a little more calmly.

This cake is very sweet, a bit like marzipan slices, so it should be served cut into small pieces. It also looks great in little packages, so I recommend it as a sweet gift for your loved ones. My cake has already been given away :)

And one more little thing… in the ingredients I list potash, which in Germany is available under the name Pottasche. I heard through the grapevine that you can buy it at a chain of stores that starts and ends with an L. It is potassium carbonate, which is added to cakes that are left to mellow, like gingerbread. It works as a leavening agent and keeps the cake from going stale quickly. I couldn't find any information on whether it can be replaced with anything, because it works quite differently from baking soda or baking powder. From what I've read, potassium carbonate can also be bought at pharmacies.

Directions – Honey Cake:

Put the honey, molasses and margarine in one pot and heat until the ingredients combine, then let cool.

Preheat the oven to 180°C (355°F). Line a 40x40 cm pan with parchment paper.

Beat the eggs and sugar until fluffy, then add the honey mixture, and finally the flour, and mix lightly. Mix the potash with 1 tbsp of water and add it to the batter together with the spices, lemon zest, rum, cocoa, raisins and walnuts, then mix. Pour the batter into the pan and bake for about 25-30 minutes, or until a toothpick comes out clean. The cake should be dry in the middle. It probably won't rise very high, but it shouldn't be gummy. Turn the cake out onto a wire rack and let it cool completely.

Meanwhile, heat the jam in a small saucepan and spread it over the cake. Wait until it sets well, then make a glaze from milk and powdered sugar and brush it over the cake. Decorate as you like and serve cut into small pieces.

Alternatively, you can pour a chocolate glaze over the cake.

Enjoy!

Honey Cake

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 35 pieces

Ingredients

• 200 g honey
• 50 g molasses (can be replaced with dark honey)
• 100 g margarine
• 2 eggs
• 120 g brown sugar
• 380 g all-purpose flour
• 1 tsp potash (Pottasche, potassium carbonate)
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground cardamom
• ¼ tsp ground ginger
• a knife tip of ground anise
• a knife tip of ground coriander
• 1 tsp lemon zest
• 2 tbsp rum
• 1 tbsp dark cocoa powder
• 155 g raisins
• 10 g walnuts, chopped
• 100 g apricot jam
• powdered sugar and milk for the glaze

Instructions

1. #instruction#

Nutrition Information

Serving size: 50 g Calories: approx. 150