Ryzon German Honey Cake

Ingredients

• I yi pounds honey
• ' 8 cupfuls (2 pounds) flour
• 3 eggs
• I level cupful (^ pound) sugar
• I yi level teaspoonf uls cinnamon
• yi level teaspoonful powdered cloves
• yi lemon
• 3 level teaspoonfuls Ryzon
• I yi cupfuls (6 ounces) blanched and chopped almonds
• yi cupful {yi pound) chopped candied lemon peel
• yi cupful {yi pound) chopped candied orange peel
• I level cupful {yi pound) chopped candied citron peel

Method

1. 1

   Bring honey to boiling point, then skim and take from fire.

2. 2

   When cool, add one pound of the flour and set overnight in a cool place.

3. 3

   Next day beat up eggs with sugar, add almonds, peels, spices, Ryzon, grated rind and strained juice of lemon; to this add the honey dough, mix well, and add remainder of flour, or sufficient to make a dough that can be easily rolled out with a rolling-pin.

4. 4

   Take a small part of dough (the remainder must be left in a cool place), roll it out thin, and cut in rounds or squares.

5. 5

   Lay on greased tins and bake in a hot oven until ready.

6. 6

   Repeat this process until the dough is all used.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 36. The excerpt below is the record exactly as published.

RYZON GERMAN HONEY CAKE I yi pounds honey. ' 8 cupfuls (2 pounds) flour. 3 eggs. I level cupful (^ pound) sugar. I yi level teaspoonf uls cinnamon. yi level teaspoonful powdered cloves. yi lemon. 3 level teaspoonfuls Ryzon. I yi cupfuls (6 ounces) blanched and chopped almonds. yi cupful {yi pound) chopped candied lemon peel. yi cupful {yi pound) chopped candied orange peel. I level cupful {yi pound) chopped candied citron peel

Cook this with the app: pantry check, scaling, and the assistant.