Honey cake for Advent and Christmas time
Preparation time: 20 min.
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 1 hr. 50 min.
This honey cake is an old traditional family recipe and has been made and loved for many generations. His smell and taste may not be missing in any Christmas season and you should bake it in time, because he has at least a week to mature!
- 2 tablespoons dark syrup
- 250 g of liquid honey
- 500g flour
- 250 g of sugar
- 30 g of butter or Magarine
- 8 g of cinnamon
- 75-100 g of citronate
- 100 g raisins
- 100 g almonds
- grated peel of 1 lemon
- 1/2 pack. baking powder
- 1/8 l of milk
- Preheat the oven to 160 ° C (top bottom heat).
- Bring honey, syrup, sugar, fat, spices and flavorings to a boil, add cold milk and stir and let cool to warm. Then stir in the flour mixed with baking powder. Grease a box shape or lay it out with baking paper, fill in everything and bake in the oven for about 1-1.5 hours.
- Then allow to cool well and store for at least 1 week in a well-sealed tin with a slice of bread (replace occasionally to prevent it from drying out!). Preserved so, the honey cake lasts up to 4 weeks ... if the Christmas mice do not discover him sooner.
Then we cut the honey cake into slices, you only cut off as much as needed. The slices are now smeared with butter and then comes a slice of white bread, baguette or the like. Depending on your preference, you can now cut small appetizers from this bread cake casserole and take them to the Advent tea. I tell you, that's really delicious!