Note: Spicy Honey Cake can be served iced or plain, as desired.

Ingredients:

*7–8 oz /1 c white sugar
*3 tbs water
*2 tbs unsalted butter
*1 c honey
*1 c soured/sour cream or smetana
*3 egg yolks, beaten
*pinch of salt
*1 tsp freshly-grated orange rind
*1 tsp ground allspice
*1 tsp ground cinnamon
*1 tsp ground cloves (or substitute 3 tsp mixed spice for the above 3 spices)
*1 tsp sodium bicarbonate/baking soda
*1 lb/ 4 c plain/ AP flour
*1/2 c apricot or plum jam, warmed
*6 oz/squares unsweetened baking chocolate
*2 tbs unsalted butter
*2 oz/1/4 c light cream, warmed

Preparation:

Caramelise 1 tablespoon of the sugar in a heavy pan. Add the water and stir until dissolved. Combine with the rest of the sugar, butter and honey and bring to a boil.

Remove from the heat and allow to cool for a couple of minutes. Stir in the sour cream, beaten egg yolks and orange rind. Mix well.

In a separate bowl, combine the spices, baking soda, and flour. Beat in the warm egg-sour cream mixture and continue to beat at low speed for a few minutes until smooth.

Oven at 350 F.
Turn the Spicy Honey Cake batter into a buttered and bread-crumbed 9-inch X 12-inch pan. Bake at 350 F for about an hour or until a thin skewer inserted into the centre of the cake comes out clean. Don’t overbake.

Cool in the pan. Remove the Honey Cake from the pan and place on a cake board. Slice the cake into two layers lengthwise. Brush warmed jam on the bottom layer and top with the remaining layer. Trim the top and sides evenly if necessary.

Melt the chocolate and the butter in the cream, in a bowl over hot water. Don’t allow the mixture to boil. Pour or spread over the Honey Cake and allow to cool. Decorate as desired.Transfer to a nice serving platter. Keep covered until serving time. Serve in thin slices.

Serve Spicy Honey Cake for tea with Christmas Cake, Lebkuchen, Pfeffernuesse and German Stollen.

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