I guess there’s no better time to bake something christmassy than the middle of August – no one expects it… I stumbled across this recipe in a (German) book that I bought a very long time ago called “Basic Baking“. I haven’t baked anything from it in years, because I’ve rarely been very happy with the results, but I thought I could give it another try.
This is a variation of a typical German “Honigkuchen” (Honey Cake), which is quite similar to a Gingerbread cake.
I made one with and one without pecans.
- 4 cups (500g) all-purpose flour
- ½ pound (250g) honey
- ½ cup (100g) brown sugar
- 2 teaspoons cinnamon
- 1 cup & 3 tablespoons (100g) ground almonds (or hazelnuts)
- 1 cup (230ml) buttermilk
- 1 ½ tablespoons (16g) baking powder
- 1 tablespoon molasses
- 1 egg
- grated zest of one lemon
- 1 teaspoon vanilla extract
- 1 cup (115g) chopped pecans (or more)
- Slightly heat the honey and brown sugar, set aside.
- Grease and lightly flour a 13-inch (33cm) baking pan. If you don't want the bread to become too huge you can also use a 13 inch and a 6 inch (15cm) pan.
- Whisk flour, baking powder, lemon zest and cinnamon in a bowl.
- Preheat oven to 350° F / 175 °C.
- Stir molasses, vanilla extract and egg into the honey mixture until just combined.
- Pour the honey over the flour and mix until well combined.
- Pour the batter into prepared baking pan(s) and tap the pans gently
- on the counter to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 50 minutes.