John Myers
Ingredients for 16 servings:
- 250 g sugar
- 375 g honey
- 125 g butter
- 500 g flour
- 1 tbsp baking powder
- 60 g cocoa powder
- 80 g raisins
- 80 g candied lemon
- 125 g almond(s), chopped
- 1 pt. gingerbread spice
- 5 eggs
- 4 tbsp rum
- 2 tsp coffee extract
- Apricot jam for spreading
- Cake icing, chocolate, for coating
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Bring the sugar, honey and butter to a boil and allow to cool slightly. Then stir into the remaining ingredients in the order in which they are added to form a batter and bake on a greased baking tray at 190 degrees Celsius for around 20 minutes. Spread with apricot jam while it is still warm and cover with chocolate glaze once it has cooled. The cake will stay soft and moist for a long time. I have also topped it with peeled and halved almonds and halved candied cherries before baking (4 almonds per slice and a cherry in the middle, like classic gingerbread) and then, while it was still hot, spread it with a sugar solution made from 50g of sugar dissolved in 2 tbsp of boiling water. It looks nice and tastes delicious too.
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