This German recipe for Honey Cakes (or “honigkuchen”) is from my Great Auntie Betty and it’s a cake traditionally made at Christmas time. I find the taste and texture of this cake very unique, and incredibly festive (read: spicy and flavourful)!
These are like a cross between a cake and a cookie – the batter is cake-like, but you can still press it into a pan like a very, very soft cookie.
There’s a ton of honey in this cake (obviously) and that taste really shines through. There’s also a little bit of coffee, almond flavouring and spices to give it an extra kick.
These are supposed to be topped with almonds, but I ran out… gasp! I used pecans instead, and that seemed to work (and taste) well!
I just received a really fantastic early Christmas present from Hubby – a massive KitchenAid mixer (my first mixer EVER!) – so I used that on this recipe and I was really happy with the resulting texture.
My Hubby and I really enjoyed these, but my little girls weren’t huge fans. I’d say this is a dessert best saved for adults or kids with adventurous pallattes! Here’s the recipe:
Honeykuchen (Honey Cakes)
- 1 cup honey or syrup (or mix 1/2 cup molasses & 1/2 cup honey)
- 3/4 cup brown sugar
- 1/2 cup butter/margarine (I melted my butter completely – it seemed to mix well that way)
- 1/4 tsp salt
- 1/2 cup brewed coffee
- 1 egg
- 1 tsp almond extract
- 1 tsp rum extract (I used vanilla extract instead)
- 4 cups flour
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger
- pinches of anise, coriander (I didn’t use these for mine)
Beat together the honey, brown sugar, butter, salt, coffee, egg and extracts (I used my KitchenAid mixer on medium speed for about 2 minutes).
Mix in the flower, baking powder and spices.
Pour and press into a greased and floured cookie sheet and bake at 350 degrees F for 15-20 minutes.
Ice with a mixture of icing sugar and milk, cut into diamond shapes, and place an almond on each diamond.