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Healthy Women's World

German Honey Cakes

  • By: Irma S.Rombauer - The Joy of Cooking

  • The following are various forms of German Christmas Cakes. They are so good that one wonders why they are limited to one short period of the year. If the cakes become hard keep an apple in the cooky jar.

    Honey, like molasses, is apt to be troublesome. Old German cooks used to insist on its being over a year old. Very good cakes are made with fresh honey but then the amount of flour is a little hard to gauge. These cakes will keep for six months and longer if placed in a closed tin.

    Heat slightly in a large saucepan:

  • 6 pounds honey or molasses
  • Add and melt:

  •   1 cub butter
  • Sift and add sufficient:

  •   Bread flour
  • to make a semi-liquid dough. Add:

  • 1 pound almonds, blanched and shredded
  • 1/2 pound chopped citron

  • 4 cups sugar
  • >
  • 6 tablespoons mixed spices (cinnamon, cloves, nutmeg, mace, allspice)

  • 4 teaspoons grated lemon rind
  • When the dough is nearly cold add:

  • 1 ounce carbonate of powdered ammonia, dissolved in 1/2 cup water, wine or rum
  • sift and add sufficient:

  • Bread flour
  • to make a dough that will stick to the hands. The dough may be baked at once, but the cakes are better when the dough has been aged. It will keep for weeks in a cold place. Roll out the dough or pat it (it may be necessary to warm it) and spread it to the thickness of 1/4 inch in shallow greased pans. In doing this use as little flour as possible or roll the dough between sheets of waxed paper. Bake it in a moderate oven 350 degrees F.(175 degrees C). Cut the cake into squares and ice them with the following icing:

    Lemon Icing for Christmas Cakes:

    Whip until stiff:

  • 2 egg whites
  • 1/8 teaspoon salt
  • Sift and add sufficient:

  • Confectioner's sugar and grated ring and juice of 1 lemon
  • to make the icing a good consistency to spread.

    German Honey Cakes with Eggs I

    Cut into small pieces and combine:

  • 3 ounces citron
  • 3 ounces candied lemon peel
  • Add:

  • 1 cup chopped blanched almonds
  • 1 teaspoon grated lemon rind
  • 3 tablespoons cinnamon
  • 1 tablespoon cloves
  • 3 and 1/3 cups confectioner's sugar
  • Beat until light and add:

  • 6 eggs
  • Bring to the boiling point, then cool until lukewarm:

  • 1 pint honey


  • 1 tablespoon soda
  • in:

  • 2 tablespoons hot water
  • Add this to the egg mixture with the honey and:

  • 1/4 cup orange juice
  • Shift and stir in:

  • 5 cups bread flour
  • Permit the dough to stand for 12 hours or more. Drop it from a spoon, well apart, on a greased baking sheet. Bake the cakes in a moderate oven 350 degrees F. When they are cool decorate the cakes with Icing for Christmas Cakes:


  • Confectioner's sugar
  • Flavor it with:

  • Grated lemon rind
  • Moisten it with:

  • Lemon juice
  • Drop a small quantity from a teaspoon onto a cake and permit it to spread and harden.

    Decorate them before baking with:

  • Blanched almonds.
  • German Honey Cakes with Eggs II

    These are more lightly spiced than Honey Cakes with Eggs I. They are very delicate.

    Blanch and shered:

  • 1 pound almonds
  • Chop:

  • 1/4 pound citron
  • Sift:

  • 4 cups bread flour
  • Resift with:

  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • Dissolve:

  • 1 teaspoon carbonate of powdered ammonia
  • in:

  • 1/4 cup brandy
  • Boil:

  • 1 quart honey
  • Cool it slightly. Stir in part of the flour. Beat in one at a time:

  • 4 eggs
  • Stir in the brandy, almonds, citron and the rest of the flour. Chill the dough for 12 hours. Drop it from a spoon, well apart onto a greased baking sheet. Honey is a difficult ingredient. Sometimes it "acts up". It may become necessary to use more flour in the dough. Bake it in moderate oven 350   350 degrees F. Ice it with Lemon Icing for Christmas Cakes.

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