Honey cake from the tray

Name: Honey cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 500 g Honey; 200 g Butter or margarine; 50 g whole almonds; 50 g Cherries; 200 g dried mango; 100 g dried papaya; 4 Eggs (size M); 250 g Sugar; 750 g Flour; 2 TABLESPOONS Cocoa powder; 2 TEASPOONS Baking Powder; 1 package Gingerbread spice; 150 g chopped almonds; 8 TABLESPOONS Rum; 7-10 Tbsp ground pistachios; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

500 g Honey
200 g Butter or margarine
50 g whole almonds
50 g Cherries
200 g dried mango
100 g dried papaya
4 Eggs (size M)
250 g Sugar
750 g Flour
2 TABLESPOONS Cocoa powder
2 TEASPOONS Baking Powder
1 package Gingerbread spice
150 g chopped almonds
8 TABLESPOONS Rum
7-10 Tbsp ground pistachios
7-10 Tbsp Fat and flour

Directions

1
Melt honey and fat in a pot and let it cool down. In the meantime cut whole almonds and cherries in half. Finely dice the fruits. Beat eggs and sugar with the whisk of the hand mixer until foamy. Stir in the hobnig mixture. Mix flour, cocoa, baking powder and gingerbread spice and add. Add fruits, chopped almonds and rum and mix everything with the dough hooks of the hand mixer to a smooth dough.
2
Pour the dough onto a greased and floured fat pan of the oven. Smooth it out and cover it in different ways with almonds and cherries. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Remove the cake from the oven, place on a cake rack and let it cool for 2 hours. Cut the cake into 24 pieces. Decorate with ground pistachios
3
waiting time approx. 2 hours