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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. 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. 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. 3

    Rest

    Leave the dough overnight. Stir it up well again.

  4. 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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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 651) → Modernised~82% of the text changedremovedadded
1 l. honning 3/4 kg. sukker 1/2 l. fløte 1/2 teskje nellik 1 1/2 teskje ingefær 1/2 teskje kanel 1/2 kg. rugmel 1/2 kg. hvetemel l honning. 750 g sukker. 5 dl fløte. 0,5 ts nellik. 1,5 ts ingefær. 0,5 ts kanel. 500 g rugmel. 500 g hvetemel. 3 teskjeer ts hjortetakksalt 1/4—1/2 kg. (oppløst i 1 dl kaldt vann). g sukat (250–500 g, finskåret). 3 spiseskjeer ss appelsin- eller pomeranskall. Honning, pomeransskall. La honning, sukker og fløte gis et opkok, tilsettes koke opp. Tilsett den finskårne sukat, sukaten og når det er la blandingen bli helt koldt has kald.. Rør inn krydderiene i, og appelsin- eller pomeransskallet, og hjortetakksaltet opløst oppløst i 1 del. koldt vann, og dl kaldt vann. Tilsett melet has i tilsist. Deigen bør til slutt.. La deigen stå natten over, rør deigen godt op, fordel over. Rør den godt opp igjen.. Fordel deigen i 3 former, godt smurte, og stek dem smurte former, som bare skal være halvfulle. Stek ved jevn varme i ca. 1½ time. Formene skal bare være halvfulle.

Note on Modernised

Mengdene følger s. 651 (¾ kg sukker, ¼–½ kg sukat); s. 652 oppgir 3½ kg og 1½–2 kg, som er trolig lesefeil. Steketid og «halvfulle former» er hentet fra s. 652. Hjortetakksalt beholdt.

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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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