Honey cake know-how

Kelli Murphy
4 4
90 mins
90 mins


Servings: 1
  • 400 g liquid honey
  • 400 g + some flour
  • 125 g soft + some butter
  • 7-10 Tbsp Salt
  • 2 TEASPOONS Gingerbread spice
  • 1 TEASPOON Cinnamon
  • 2 Eggs (Gr. M)
  • 1 slightly heaped Tsp potash (or 2 Tsp baking powder)
  • 1 package (5 g) Baking soda
  • 2-3 TABLESPOONS Green drum candy
  • 7-10 Tbsp aluminium foil, long wooden skewer


  1. 1

    Prepare the storage dough at least 2 weeks in advance: Heat honey, but not above 75-80 °C, otherwise flavouring substances are lost. Then let it cool down to 35-40 °C (body temperature). Knead honey and 400 g flour with the dough hooks of the mixer only briefly.

  2. 2

    Pack airtight in freezer bags or cans and store in a cool place for at least 2 weeks.

  3. 3

    After the storage time put the dough into the cold oven. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Heat the dough in the heating oven until it is hand-warm. Cream 125 g butter, 1 pinch of salt and spices with the whisks of the mixer.

  4. 4

    Stir in the eggs one by one. Stir in dough in portions.

  5. 5

    Dissolve the potash and baking soda separately in 1 tablespoon of milk each. Stir thoroughly one after the other into the dough. (If you use baking powder, first stir in dissolved baking soda, then baking powder). A good distribution of the leavening agents is important so that the dough rises evenly and the pastry does not get brown spots.

  6. 6

    Grease a box mould (approx. 25 cm long; 1.5 l capacity) and dust with flour. Fill in the dough, smooth it down and sprinkle with rock candy. Bake in a hot oven for about 1 1⁄4 hours. After half of the baking time, cover with aluminium foil if necessary.

  7. 7

    After approx. 50 minutes make a stick test. To do this, prick a wooden skewer into the dough and pull it out again. If the dough still sticks to the skewer (see picture above), continue baking for about 10 minutes and repeat the test.

  8. 8

    Only dry crumbs adhere to the spit (fig. below), remove. Leave to cool in the mould for approx. 10 minutes. Then turn over and let it cool down.