Spiced honey cake (appenzell)

200 g  Liquid honey
    200 g  Sugar
    500 g  Wholemeal flour
     20 g  butter
      1 dl Milk
      1    Egg
     15 g  baking powder
     10 g  Ground cloves
     10 g  Nutmeg
     10 g  Cardamon
      1 pn Cinnamon
           Icing for decoration
 
  (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
  200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
  
  The Story:
  
  The rural origins of Appenzell cookery are evident even in this substantial
  honey cake. It is very fashionable during the festivities at the end of the
  year to serve a spiced honey cake following the example of the famous
  triangular "Biberli", which also blends honey and spices. This recipe is
  inspired by the "Bacheschnitte" which are served on the "Funkensonntag", a
  spring festival held to exorcise all the evil spirits of winter by fire.
  
  The recipe:
  
  Gently heat the honey in a copper bowl or a bain-marie.
  
  Heat the milk with the sugar separately then add to the honey and stir well
  over a low heat. Leave to cool.
  
  Put the flour into another bowl and stir in the honey mixture and then the
  other ingredients.
  
  Work all these together to a smooth consistency .
  
  Place a greased flan ring (22 ... 24 cm diameter, 3.5 cm high) on a baking
  tray and fill with the mixture.
  
  Brush the top with milk and score a decorative pattern on the surface using
  a fork.
  
  Bake in the oven for 30 minutes at 180 oC (test with a needle).
  
  When cold, decorate with icing.
  
  Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
  
  Typed for you by Rene Gagnaux @ 2:301/212.19