When my parents moved this summer, my mother uncovered a treasure trove of handwritten recipes from friends and family members tucked away in a drawer. She and I resolved to decipher the old handwriting, make sense of the sometimes cryptic directions, and reproduce those old flavors. (Dad offered to help by tasting the bakes.) We are starting with a recipe she inherited from her godmother, Heidel, because it’s the most straightforward: Sheet Pan Honey Cake—Honigkuchen vom Blech.
Although it’s called “cake,” to me, this feels like more of a bar cookie. The predominant flavor of this bake is honey, and then you get the spice from cinnamon and cloves, which makes it perfect in the Fall.
One thing to note… and this is important… straight out of the oven, Sheet Pan Honey Cake will taste fine but seems incredibly dry (especially to Americans used to soft, gooey, brownie-type bakes). Don’t panic! This is normal. Like other German holiday bakes (i.e., Stollen), this Honey Cake needs to “ripen.” I cut it into larger pieces and layer it with parchment paper in an airtight container. Every day, the flavor and texture get a little better. After a week, it’s good; after two weeks, it’s just about perfect. (We haven’t gotten one to last longer than two weeks since people keep returning to the box “just for another taste”). The flavor develops, and the cake softens.
When ready, cut the big pieces into squares or rectangles and serve them with your afternoon coffee.
German Honey Cake on a Sheet Pan- Honigkuchen vom Blech
Equipment
- 1 Sheet pan or Baking pan measuring 15 x 12 inch You can use smaller, but not too much smaller. You will need to add some baking time.
Ingredients
- 1 cup Honey 340 gram
- 10 Tablespoons Butter (cut to cubes or slices) 140 gram
- 3 Eggs
- ½ cup Sugar 100 gr
- 1 Tablespoon Vanilla Sugar
- 1 Tablespoon ground Cinnamon
- ½ teaspoon ground Cloves
- 1 teaspoon Lemon Zest
- 3 ¼ cup Flour 500 gr
- 5 teaspoons Baking Powder
- 2 Tablespoons Milk
Sugar Glaze
- 1 cup Powdered Sugar 115 gr
- 2 Tablespoons Rum
- 2 Tablespoons Water
Instructions
- Preheat the oven to 350°FLine a baking sheet with parchment paper.
- In a medium saucepan, combine the honey, sugar, vanilla sugar, and butter. Heat to melt the butter into the honey/sugar. When the butter starts melting, remove from the heat and stir until melted. Set aside to cool.
- Once the honey mixture is cooled enough, add it to the mixing bowl. Turn the beaters on low. Add the eggs, one at a time, beat until they are incorporated.
- Add the cinnamon, cloves, and lemon peel
- Combine the flour and baking powder. Slowly add it to the mixture in the mixer. Add 2 the milk. Beat just until everything is incorporated. Scrape the sides, and the bottom of the bowl under the beaters. Beat another 30 second.
- Spread the batter into the prepared pan. Bake for 20 minutes at 350°While the cake is baking, prepare the glaze by whisking together the sugar and liquids in a small bowl until smooth
- Remove the cake from the oven and set on a cooling rack. Spread the glaze over the warm cake. Let cool completely.
- When the cake is completely cool, store it away for a week or two. Then cut into pieces and enjoy with a coffee.
Notes
Easy German Cookbook
Looking for more easy German Recipes? Try my Easy German Cookbook! It’s packed with 80 traditional recipes made simple for the American Kitchen.
Order from Amazon… or order a signed copy from my online shop.
Easy German Cookbook: 80 Classic Recipes Made Simple
Easy German Cookbook SIGNEDGermanGirl Shop
Sheet Pan German Honey Cake- Honigkuchen vom Blech
Melt the butter into the honey and sugar mixture. Don’t overheat it, or it will take too long to cool
Spread the Batter on a Sheet pan protected by Parchment paper
You can butter the pan, but the parchment is foolproof
Bake 20 minutes
Immediately pour and spread the glaze over the warm cake
Leave the glaze to set as the cake cools
Cut large slabs, and Store airtight for 2 weeks…
Then cut into slices and serve
