Honey cake/gingerbread cake
I love making this cake when Christmas is approaching. It’s an old and traditional Norwegian recipe (or that’s what I’ve heard). Although it’s called “honey cake”, it’s very spicy – like gingerbread. This cake keeps for a long time as long as you keep it wrapped in foil or in an airtight container. The recipe even says that you should not cut the cake until after it has been in the fridge for a week. Let’s see if we can wait that long ;)
Set the oven on 175 degrees Celsius (ca. 345 °F).
150 grams of butter/margarine
100 g sugar
150 g honey
225 g plain white flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
½ tsp black pepper
Mix the butter, sugar and honey until it has a creamy consistency. Add the eggs and spices. Sift in the baking powder and flour and mix.
Use a rectangular bread tin – butter and dust with flour before you pour the dough in and straighten it out a bit with a spatula.
Bake for about 45 min. – 1 hour (my recipe says 1 hour, but that is way too long in my oven. Check on the cake once in a while to determine how it comes along).
Cool and put it in foil or some plastic wrap and put in the fridge for a week.
Serve with butter or cut it lengthwise and butter it before serving.