Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 651)~85% of the text changedremovedadded
8 stk egg (deles i plommer og hviter). 500 g 1/2 kg. sukker (mengden er uleselig i originalen, anslag). 1 kg 1/2 kg. honning (mengden er uleselig i originalen, anslag). 250 g gr. sukat (finskåret). 2 ts teskjeer støtt ingefær. 1 ts malt nellik. ingefær 1 ts pepper. teskje nellik 1/2 — pepper 1 ts — hjortetakksalt (kan erstattes med 2 ts bakepulver). 1 ss melk (til å røre ut hjortetakksaltet). 2 kg hvetemel. 1/2 kg. hvetemel 50 g pomeransskall (finskåret). Skill eggene. Visp eggeplommer gr. pomeransskall. Eggeplommer og sukker svært lyst og luftig – originalen sier én time (5–8 minutter i kjøkkenmaskin).. Rør inn honningen og alt krydderet. Rør ut hjortetakksaltet vispes 1 time, tilsettes honning, krydderier, hjortetakksalt, utrørt i 1 ss melk og bland det inn.. Rør inn hvetemelet. Vend deretter inn spiseskje melk, hvetemelet, de stivpiskede eggehvitene, stivvispede eggehviter og til sist finskåret den finskårne sukat og pomeransskall.. Fyll deigen pomeransskall. Has i godt smurt og strødd form. Stek form; steker i varm ovn (ca. 175 °C) ca. i omtrent 1½ 1 1/2 time. Prøv med en trepinne før kaken tas ut.. Avkjøl kaken helt. Honningkaken blir best når den har fått ligge noen dager til et par uker før den skjæres.

Note on Modernised

Uleselige mengder for sukker og honning er anslått (500 g sukker, 1 kg honning) og markert i notatfeltet. Hjortetakksalt kan erstattes med bakepulver. Mål og skrivemåte er modernisert i ingrediensliste og fremgangsmåte; steketid og temperatur er presisert til moderne ovn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!