An old-fashioned cake recipe found on jacobs.no
Spicy cakes like this are perhaps mostly associated with Christmas and winter here in Scandinavia, but this cake tastes just as nice with a cup of tea or coffee in spring and summer as well.
250 g [9 oz] sugar
200 g [7 oz] butter
0.5 dl [0,1 pt] milk
225 g [8 oz] honey
250 g [9 oz] flour
2 teaspoons bakingpowder
1 teaspoon of ground cloves
1 teaspoon of ground ginger
50 g [1,75 oz] candied orange peel (optional)
200 g [7 oz] dark chocolate, 70% cocoa
3 tablespoons butter
 Whip sugar and eggs airy and light.
 Melt the butter and cool a little. Gently heat the milk and the honey and stir until the honey becomes liquid. Add the butter and honey mixture to the egg mixture. Mix the dry ingredients and sift it into the wet ingredients with a gentle stirring with a spatula. Pour the batter into a mould (20×30 cm / 8×12 inch) with baking paper in the bottom.
 Bake the cake in the middle of the oven at 175 C / 345 F for about 25 minutes. Cool the cake.
 Put the chocolate and butter in a heat proof bowl and gently melt it over a water bath. Spread the hot icing over the cooled cake. Cut the cake into squares when the icing has cooled.