Russian Honey Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 306 kcal | (15 %) | ||
| Protein | 3.9 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 49 g | (33 %) |
Ingredients
- For the cake
- raisins and Currants 75 grams (approximately 2 1/2 ounces) of each
- 3 Tbsps Vodka
- 250 grams honey
- 125 grams fine sugar
- 1 packet Vanilla sugar
- 250 grams Margarine
- 3 Tbsps milk
- 3 medium eggs
- 3 drops Almond extract
- 1 heaping tsp cinnamon
- ground ginger
- 1 pinch Nutmeg
- 500 grams Pastry flour
- 2 tsps Cocoa
- 3 tsps Baking powder
- candied orange and lemons 75 grams (approximately 2 1/2 ounces) of each, diced
- 100 grams chopped Walnut
- Additional Ingredients
- 250 grams powdered sugar
- 3-4 tablespoons lemon juice
- Candied lemon and orange peel (finely diced) for sprinkling, 25 grams (approximately 1 ounce) of each
Preparation steps
Soak the raisins and currants overnight in vodka.
Add the honey, sugar, vanilla sugar, margarine and milk to a saucepan and heat slowly, while stirring. Place in a bowl and allow to cool, but not solidify. Gradually add the egg, almond extract and spices; stir everything together. Sift the flour with the cocoa and baking powder. Stir the flour mixture, in spoonfuls, into the honey mixture. Finally, add the soaked raisins and currants, candied lemon and orange and walnuts and mix everything together.
Pour the batter into a large, greased loaf pan. Smooth the surface and bake in preheated oven at 150°C (approximately 300°C). Bake for about 1 ½ hours, covering the pan after about 1 hour. Remove the cake from the pan and leave to cool.
Mix the powdered sugar with the lemon juice to form a glaze and coat the cake with it. Sprinkle with candied lemon and orange peels.
