German Honey Cake on a Sheet Pan- Honigkuchen vom Blech
This is an old recipe for Honey Cake on a Sheet Pan. The cake tastes a bit dry coming out of the oven... you need to store it for a few weeks to "ripen". Then the flavors will be strong, and the cake will be moister. You just need a little patience. Once it's ready, these Honey Cake Bars are delicious with a cup of coffee.
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
Just heat the honey enough to start melting the butter (it's quicker if you cut it to cubes), then stir off the heat until it melts completely. You need to add the eggs after the honey cools.
Add the sugar glaze while the Honey Cake is still warm so that it melts nicely across the top and makes a firm glaze. If you don't want to add rum to the sugar glaze, use a Tablespoon of Lemon juice and 3 tablespoons of water.
I have larger rectangular storage containers that are big enough to store the cake when it is cut in half. Layer with a piece of parchment paper to keep it from sticking to itself.