What is hartshorn salt?

An old raising agent (ammonium carbonate) that gives light, crisp bakes.

Why does the dough rest?

Erken says it should stand overnight.

Honey cake with rye flour

Honey, sugar and cream are boiled up, candied peel, spices, hartshorn salt and rye and wheat flour are added, and the dough rests overnight before baking in three half-filled tins for about 1.5 hours. From Erken's Stor kokebok (1949), pp. 651-652.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 651 (falt i det fri)

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About the dish

The recipe appears twice in the book (pp. 651 and 652), and the second version evidently has misread amounts for sugar and candied peel.

How to make it

1
Boil up
Bring the honey, sugar and cream to the boil. Add the finely chopped candied peel and let the mixture cool completely.
2
Add spices and flour
Stir in the spices and the orange zest, and the hartshorn salt dissolved in 1 dl cold water. Add the flour last.
3
Rest
Leave the dough overnight. Stir it up well again.
4
Bake
Divide the dough between 3 well-greased tins, which should be only half full. Bake at an even heat for about 1.5 hours.

Changes from the original

Amounts follow p. 651 (3/4 kg sugar, 1/4-1/2 kg candied peel); p. 652 gives 3.5 kg and 1.5-2 kg, probably misreadings. Baking time and "half-filled tins" come from p. 652. Hartshorn salt is kept.

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Frequently asked questions

What is hartshorn salt?: An old raising agent (ammonium carbonate) that gives light, crisp bakes.
How full are the tins?: Only half full.
Why does the dough rest?: Erken says it should stand overnight.

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