Fruit honey cake
easy
105 mins
105 mins
Ingredients
- 500 g liquid honey, 500 g flour
- 200 g Raisins
- 400 g dried dates, 100 g candied orange peel (without stone)
- 200 g Almonds (with skin)
- 7-10 Tbsp some + 150 g soft butter
- 7-10 Tbsp Salt
- 3 TSP Gingerbread spice, 2 tsp cinnamon
- 1 knife tip ground pimento
- 1 TEASPOON ground cilantro
- 3 Eggs (Gr. M)
- 2 TEASPOONS Potpocket or 3 teaspoons baking powder
- 3 TABLESPOONS Milk
- 1 package (5 g) Baking soda
- 125 g Almonds (without skin)
- 250 g Orange marmalade
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp long wooden skewer
Directions
- 1
At least 2 weeks before, prepare the storage dough from honey and flour. Pack the dough and store it.
- 2
After the storage time, rinse and drain the raisins. Chop dates finely, chop candied orange peel a little finer. Coarsely chop almonds with skin. Mix everything.
- 3
Grease a rectangular baking tin (approx. 24 x 35 cm; approx. 3 l capacity). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Warm up the dough. Mix 150 g butter, 1 pinch of salt, spices, eggs and storage dough to a dough.
- 4
Dissolve potash in 2 tablespoons of milk, baking soda in 1 tablespoon of milk. Stir in one after the other.
- 5
Fold in the fruit and almond mixture.
- 6
Fill the dough into the form, smooth it down. Decoratively cover with almonds without skin. Bake in a hot oven for 50-55 minutes. After half of the baking time cover with foil if necessary. Stick test.
- 7
Heat jam in a pot and stir until smooth. Take out the cake, brush it with the jam while still warm and let it cool down on a cake rack.
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