A classic Polish honey gingerbread cake is adapted by Edd Kimber. It’s layered with plum jam and coated in chocolate with sprinkles of edible gold or powdered sugar by choice .
1 c strong coffee
1 c raw/ local honey (for best results, but could use any standard honey)
1 c (2 sticks) unsalted butter
1 T espresso powder
1 t ground cinnamon
1 t. ground cloves
1 t. ground (or freshly grated) ginger
1 t. ground nutmeg
1/2 t. cloves
1/2 t. anise seed
1/2 t. cardamom
1/4 t. lavender (finely ground- or I actually used 1 drop of essential oil.)
Note: if you wish to use pure grade essential oils for this recipe in place of the spices, use 1 drop per 1/2 t.- and add it once the mixture is luke warm. ****I do recommend using the actual ground cinnamon for color!
1 c. packed dark brown sugar
3 t. baking powder
4 c. flour
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