Nutritional Info

Nutrition Facts

Serving Size 1 (99g)

Calories 335
Calories from Fat 42 (12%)
Amount Per Serving %DIV
Total Fat 4.6g 7%
Saturated Fat 2.4g 12%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 6.2mg 2%
Sodium 157mg 7%
Potassium 69.8mg 1%
Total Carbohydrate 69.8g 23%
Dietary Fiber 1.1g 4%
Sugars 42.2g
Protein 4.5g 9%

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Recipe Description
If you've got the time, start this traditional dessert two weeks in advance to let the dough age to perfection.
Prep time
336 hr 30 min
Cook time
50 min
Ready In
337 hr 20 min


Serves Tool

Serves To:USMetric
1/8 Cup(c)  powdered sugar, to sprinkle
1/2 Cup(c)  walnuts, finely chopped
2 Tablespoon(T)  soft candied orange peel
1/4 Cup(c)  milk
2   eggs
1 Teaspoon(t)  ginger, ground
2 Teaspoon(t)  cloves, ground
2 Teaspoon(t)  cinnamon, ground
1/4 Teaspoon(t)  salt
1 1/2 Teaspoon(t)  baking soda
4 Cup(c)  all purpose flour
2 Tablespoon(T)  unsalted butter
1 Cup(c)  granulated sugar
1 1/3 Cup(c)  honey
2 Tablespoon(T)  unsalted butter


Combine honey, granulated sugar and butter or margarine in a medium saucepan. Bring to a boil, stirring over medium heat. Remove from heat. Let cool. Combine flour, baking soda, salt, cinnamon, cloves and ginger in a large bowl. Add honey mixture, eggs, milk, candied orange peel and walnuts. Mix into a rich dough. Turn out dough on a lightly floured surface. Knead until smooth, about 15 minutes. Add a little more flour if dough is too moist. Form dough into a ball. Cover with foil and refrigerate 2 weeks. Preheat oven to 325 degrees F. Butter a 13 by 9 inch baking pan. On a lightly floured work surface, roll out dough into a 13 by 9 inch rectangle. Lightly flour rolled dough and roll up on a rolling pin. Unroll dough rectangle into buttered baking pan. Bake 45 to 50 minutes, or until wood pick inserted in center comes out clean. Let cool 2 or 3 minutes. Turn cake out from pan. Let cool on a wire rack. Sprinkle top of cake with powdered sugar.

Additional notes

Variation: When cake cools, slice horizontally into 3 layers. Spread 1 1/4 cups thick plum or cherry jam on top of bottom two layers. Stack cake layers. Sprinkle top of cake with powdered sugar.

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