- 250 grams Pastry flour (Type 550)
- 250 grams Spelt flour
- 1 packet Baking powder
- 1 tablespoon baking soda
- 1 tablespoon Cocoa
- 150 grams sugar
- 125 grams chopped almonds
- 1 tablespoon Gingerbread spice
- 75 grams candied Fruit (orange peel, lemon peel, candied cherries)
- 250 milliliters milk
- 150 grams Blossom honey
- 150 milliliters vegetable oil
- 200 grams powdered sugar
- 3 tablespoons Rum
Preheat the oven to 180°C (approximately 350°F). Mix the flour, baking powder, baking soda, cocoa, sugar, almonds and gingerbread spices. Chop the candied fruit and mix into the flour mixture. Heat the milk and dissolve the honey in it.
Pour the honey milk and oil into the flour mixture and stir well. Spread the batter onto a lined baking sheet. Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool. Mix the powdered sugar, rum and a little water until smooth. Spread on the cake. Cut into 2-3 cm wide stirps. Serve warm.