Honigkuchen

The comforting aroma of cinnamon, nutmeg and clove fill the house when baking this German honey and spice cake. In the family for generations, Elisabeth fondly remembers her mother and grandmother making this Honigkuchen recipe. Now, with her own children and grandchildren, she bakes this treasured family dessert once a year, leaving it under the tree as a gift to be enjoyed on Christmas Day.
By | November 01, 2014

Ingredients

  • 1 cup (250 mL) honey
  • ¾ cup (185 mL) sugar
  • ¼ cup (60 mL) butter
  • ½ cup (125 mL) strong coffee
  • 4 cups (1 L) flour
  • 3 teaspoon (15 mL) baking powder
  • 1 egg
  • a pinch of salt
  • 6 drops bitter almond extract
  • 1 teaspoon (5 mL) rum extract
  • 1 teaspoon (5 mL) cardamom
  • 1 teaspoon (5 mL) cinnamon
  • 1 teaspoon (5 mL) ground cloves
  • ¼ teaspoon (1.25 mL) nutmeg
  • ¼ teaspoon (1.25 mL) lemon zest
Glaze
  • 1/3 cup (80 mL) icing sugar
  • 1-2 tablespoons (15-30 mL) hot water

Instructions

1 cup (250 mL) honey
¾ cup (185 mL) sugar
¼ cup (60 mL) butter
½ cup (125 mL) strong coffee
4 cups (1 L) flour
3 teaspoon (15 mL) baking powder
1 egg
a pinch of salt
6 drops bitter almond extract
1 teaspoon (5 mL) rum extract
1 teaspoon (5 mL) cardamom
1 teaspoon (5 mL) cinnamon
1 teaspoon (5 mL) ground cloves
¼ teaspoon (1.25 mL) nutmeg
¼ teaspoon (1.25 mL) lemon zest

GLAZE
1/3 cup (80 mL) icing sugar
1-2 tablespoons (15-30 mL) hot water

Melt honey, sugar, butter, coffee and salt in a saucepan over medium heat. Set aside to cool. Mix remaining dry ingredients. Combine cooled liquid with dry ingredients and a slightly beaten egg, almond and rum extracts. Spread dough on baking sheet 3cm (1 ¼ “) thick. Bake a 350°F (180ºC) for 25-28 minutes (325°F (160ºC) for convection ovens, 20-30 minutes). While the cake is still warm, glaze with icing. Keep in an airtight container for up to 2 weeks.

 

Ingredients

  • 1 cup (250 mL) honey
  • ¾ cup (185 mL) sugar
  • ¼ cup (60 mL) butter
  • ½ cup (125 mL) strong coffee
  • 4 cups (1 L) flour
  • 3 teaspoon (15 mL) baking powder
  • 1 egg
  • a pinch of salt
  • 6 drops bitter almond extract
  • 1 teaspoon (5 mL) rum extract
  • 1 teaspoon (5 mL) cardamom
  • 1 teaspoon (5 mL) cinnamon
  • 1 teaspoon (5 mL) ground cloves
  • ¼ teaspoon (1.25 mL) nutmeg
  • ¼ teaspoon (1.25 mL) lemon zest
Glaze
  • 1/3 cup (80 mL) icing sugar
  • 1-2 tablespoons (15-30 mL) hot water
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