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Honey Cake III

Erken's Honey Cake III (1914): a large spiced honey cake with 8 eggs, honey, sugar, ginger, cloves, pepper, baker's ammonia, 2 kg wheat flour, candied peel and bitter-orange peel, baked about 1½ hours in a pan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 559 (falt i det fri)

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About the dish

Honey cake is one of the great Christmas cakes in Erken's repertoire, baked in large pans and often stored for a few weeks before it is cut. This recipe is no. III in a series of honey cakes. The amounts for sugar and honey are unfortunately illegible in the OCR text of the printed page; here they are estimated from the ratio to the other ingredients (2 kg wheat flour, 8 eggs).

How to make it

  1. 1

    Beat egg yolks and sugar

    Separate the eggs. Beat the egg yolks and sugar very light and fluffy – the original says one hour (5–8 minutes in a stand mixer).

  2. 2

    Mix in honey and spices

    Stir in the honey and all the spices. Dissolve the baker's ammonia in 1 tbsp milk and mix it in.

  3. 3

    Flour, egg whites and candied peel

    Stir in the wheat flour. Then fold in the stiffly beaten egg whites, and finally the finely cut candied peel and bitter-orange peel.

  4. 4

    Bake

    Fill the batter into a well-greased and coated pan. Bake in a hot oven (about 175 °C (345 °F)) for about 1½ hours. Test with a wooden pick before taking the cake out.

  5. 5

    Maturing

    Cool the cake completely. Honey cake is best when it has been allowed to rest a few days to a couple of weeks before it is cut.

Changes from the original

Illegible amounts for sugar and honey are estimated (500 g sugar, 1 kg honey) and flagged in the note field. Baker's ammonia can be replaced with baking powder. Measurements and spelling are modernized in the ingredient list and method; baking time and temperature are specified for a modern oven.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 559) → 1949 (korrekturlest, s. 651)~41% av teksten endretfjernetlagt til
8 egg [?] 1/2 kg. sukker [?] 1/2 kg. honning 250 gr. sukat 2 teskeer teskjeer støtt ingefær 1 teske teskje nellik 1 1/2 — pepper 1 — hjortetaksalt 2 hjortetakksalt 1/2 kg. hvetemel 50 gr. pomeransskal Eggeblommer pomeransskall. Eggeplommer og sukker vispes 1 time, tilsættes tilsettes honning, krydderier, hjortetaksalt, hjortetakksalt, utrørt i 1 spiseske spiseskje melk, hvetemelet, de stivvispede eggehviter og den finskaarne finskårne sukat og pomeransskal. Haves pomeransskall. Has i godt smurt og strøet strødd form; steker i varm ovn ca. 1½ i 1 1/2 time.

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Frequently asked questions

How long should the honey cake be baked?
About 1½ hours in a hot oven. The pan must be well greased and coated. Reckon on around 3 hours total, since the egg yolks and sugar are beaten for 1 hour before baking.
Which spices are used in this honey cake?
2 teaspoons ground ginger, 1 teaspoon cloves and 1 teaspoon pepper. In addition, 250 g candied peel and 50 g finely cut bitter-orange peel give flavor.
What is baker's ammonia, and how is it used here?
It is an old leavening agent (equivalent to hartshorn/ammonium carbonate). In the recipe 1 teaspoon is used, dissolved in 1 tablespoon milk, before it is mixed into the batter.
In what order are the ingredients mixed?
The egg yolks and sugar are beaten for 1 hour, then the honey, spices, baker's ammonia dissolved in milk, the wheat flour, the stiffly beaten egg whites and finally the finely cut candied peel and bitter-orange peel are added.

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