Honey cake

Name: Honey cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 200 g Forest honey; 4 Eggs (size M); 250 g Wholemeal wheat flour; 1/2 package Baking Powder; 1/2 TEASPOON Cinnamon; 100 g flaked almonds; 1 TABLESPOON Rum; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
200 g Forest honey
4 Eggs (size M)
250 g Wholemeal wheat flour
1/2 package Baking Powder
1/2 TEASPOON Cinnamon
100 g flaked almonds
1 TABLESPOON Rum
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, sugar and vanillin sugar with the whisk of the hand mixer. Add 150 g honey and mix. Stir in eggs bit by bit. Mix flour, baking powder and cinnamon and stir in little by little. Pour the dough into a greased, breadcrumbed ring cake tin (1 1/2 litre capacity) and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 45 minutes. After 20 minutes, cover with foil if necessary.
2
In the meantime, roast almonds in a pan without fat, remove from the pan and let them cool down. Remove the cake from the oven, let it cool on a cake rack and then turn out of the tin. Heat the remaining honey and rum and coat the cake with it. Sprinkle with the toasted almond flakes. Results in about 18 pieces
3
Harness: Schirnding