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