Honey cake from the tray

Name: Honey cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 400 g clear honey; 100 g dark beet syrup; 200 g Butter or margarine; 4 Eggs (size M); 200 g Crumb-candy; 50 g Sugar; 1 package Vanillin sugar; 800 g Flour; 1 package Baking Powder; 1 package Gingerbread spice; 4 TABLESPOONS Rum; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

400 g clear honey
100 g dark beet syrup
200 g Butter or margarine
4 Eggs (size M)
200 g Crumb-candy
50 g Sugar
1 package Vanillin sugar
800 g Flour
1 package Baking Powder
1 package Gingerbread spice
4 TABLESPOONS Rum
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Melt honey, syrup and fat in a pot, let it cool down lukewarm. Beat eggs, candy, sugar and vanilla sugar with the whisk of the hand mixer for 8-10 minutes until thick and frothy. Stir in honey mixture. Mix flour, baking powder and gingerbread spice, stir in gradually with the rum. Pour the dough onto a greased, flour-dusted pan of the oven and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let cool on a cake rack. Cut the cake into squares. Place stencils on top and dust with icing sugar. Carefully remove the stencils
3
waiting time approx. 3 hours