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Pan Honey Cake

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Ingredients
  Honey 1 Pound
  Oil 125 Milliliter (1/2 Cup)
  Sugar 1 1⁄4 Cup (20 tbs)
  All purpose flour 700 Gram (4 2/3 Cup)
  Baking powder 1 Tablespoon
  Ground almonds 250 Gram (2 Cups)
  Ground cinnamon 2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground cloves 1 Pinch
  Salt 1 Pinch
  Eggs 3 , beaten
  Chopped mixed candied peel 200 Gram (1 Generous Cup)
  Evaporated milk 3 Tablespoon
  Blanched halved almonds 6
  Candied cherries 6
  Candied lemon peel 1 Tablespoon
Directions

Bring honey, oil and sugar to a boil in a medium saucepan, stirring constantly.
Cool.
Sift flour and baking powder into a large bowl.
Mix in ground almonds, cinnamon, allspice, cloves, salt, eggs and candied peel.
Add cooled honey mixture; knead to a dough.
If dough is too soft, add a little more flour.
Press dough into a ball and wrap in foil or plastic wrap.
Refrigerate 30minutes.
Preheat oven to 375°F (190°C).
Grease two 13x9-inch (33x23-cm) cake pans.
With floured hands, press dough into greased pans.
Smooth the surface; brush with evaporated milk.
Lightly cut 3-inch (7.5-cm) squares in dough with a sharp knife.
Decorate each square with almonds, cherries and pieces of candied lemon peel as illustrated.
Bake 25 to 30 minutes or until golden brown.
Cool slightly in pans.
Cut into squares and cool completely on a rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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