Spice and honey loaf cake cut

Not in Christmas mood yet?

It’s less than four weeks until Christmas (help!) and christmas shopping is in full swing. Every year, I have an ambition of being done with all Christmas gifts before the end of November. But then I end up here – 25 days left, and I’ve only bought two gifts… Chopped apricots

Stress is at an all-time high (cause: Christmas rush combined with half-term tests). Luckily, there is a cure for everything: cake. Especially a dense honey cake with a spicy kick from pepper, ginger, cloves and cinnamon. The cake is perfect for lunch boxes for  instant christmas spirits. Once more, the recipe was found in Frie Kaker (guess what’s on top of my wish list), but I’ve adapted it slightly. The cake butter-free. For a completely vegan cake, exchange honey with syrup, and use coffee or apple juice instead of milk.

Spice and honey loaf cake

For one dense loaf cake:

125 g white sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

125 g honey (or syrup)

2 1/2 dl milk (can be exchanged with apple juice or coffee)

5 dried apricots (can be skipped)

peel of one organic orange

Heat oven to 170℃. Grease a small bread pan. Mix all the dry ingredients in a large bowl. Gently heat up honey in a small sauce pan until it melts. Add milk to the melted honey and stir until it has completely dissolved. Set aside. Chop the apricots finely. Add peel of the orange to the milk and honey mix. When the mixture has cooled down, add it to the dry ingredients. Mix well. Add the apricots and stir thoroughly.

Place the cake in the middle of the oven, and let it bake for approximately 45 minutes, or until a toothpick comes out clean. Let the cake cool on a cooling rack.

Note: the cake is best a few days after it’s made.