Swiss Spiced Honey Cake
A dense, spiced Swiss honey cake studded with candied fruit and nuts, baked until chewy and rich. These traditional Christmas treats improve with age and store beautifully for weeks.
- Total time
- 45 min
- Servings
- 24
- Calories
- 185
- Protein
- 3g
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups honey
- ¾ cup granulated sugar
- 6 tablespoons unsalted butter
- ¾ cup candied orange peel, finely diced
- ½ cup candied lemon peel, finely diced
- ¾ cup blanched almonds, roughly chopped
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 24 whole whole cloves, for decoration
Instructions
- 1
Position an oven rack in the center and preheat to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment paper, letting it hang slightly over the long sides — this makes the finished cake easy to lift out.
- 2
In a small saucepan, combine 1.5 cups honey and 6 tablespoons unsalted butter. Set over medium-low heat and stir occasionally until the butter melts and the mixture is warm and combined, about 3 minutes. Remove from heat and let cool for 5 minutes so it's warm but not hot.
- 3
Finely dice 0.75 cup candied orange peel and 0.5 cup candied lemon peel into roughly 1/4-inch pieces — this size helps them distribute evenly throughout the batter. Roughly chop 0.75 cup blanched almonds into 1/4-to-1/2-inch pieces. Set both aside.
- 4
In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 2 teaspoons ground cinnamon, 0.5 teaspoon ground cloves, 0.25 teaspoon ground nutmeg, 0.25 teaspoon ground ginger, 1 teaspoon baking soda, and 0.25 teaspoon kosher salt. The baking soda will react with the acidic honey, so mix gently and don't let this sit too long before adding the liquid.
- 5
Pour the cooled honey-butter mixture into the dry ingredients. Using a wooden spoon or sturdy spatula, stir until just combined — the batter will be thick and stiff, almost like a paste. Do not overmix; stop as soon as no dry flour streaks remain.
- 6
Fold in 0.75 cup of the diced candied orange peel, 0.5 cup of the diced candied lemon peel, and 0.75 cup of the chopped almonds using a few broad, gentle strokes. The batter should hold together as a single cohesive mass.
- 7
Scrape the batter into the prepared baking pan. Using a greased offset spatula or the back of a spoon, press and spread it evenly into the corners — the dough is dense and stiff, so you may need to use some pressure. The layer should be about 0.5 inches thick.
- 8
Press 24 whole cloves into the surface in a regular grid pattern — roughly 6 cloves across and 4 down — to create an elegant, traditional presentation. Space them evenly so each finished piece will have one clove.
- 9
Bake for 22-26 minutes, until the edges are just beginning to darken and a toothpick inserted in the center comes out with moist crumbs clinging to it — not clean, not wet, but slightly sticky. The center should still feel slightly soft to the touch; it will firm up as it cools.
- 10
Remove from the oven and let cool completely in the pan for at least 30 minutes. The cake will be quite sticky and fragile when warm, so patience here prevents crumbling.
- 11
Using the parchment paper overhang as handles, lift the entire cake block out of the pan onto a cutting board. Let it rest for another 10 minutes at room temperature.
- 12
Using a sharp knife dipped in hot water and wiped dry between cuts, slice the cake into 24 pieces — 6 cuts lengthwise and 4 across to match your clove pattern. The knife should glide smoothly; if the cake is tearing, it may still be slightly warm. Let it sit a few more minutes.
- 13
Arrange the pieces on a cooling rack to air-dry for 1-2 hours at room temperature. This allows the exterior to develop a light, slightly firm crust while the interior stays chewy — the signature texture of authentic Basler Läckerli.
- 14
Store in an airtight container at room temperature, layering pieces with parchment paper to prevent sticking. These cakes actually improve after 2-3 days and will keep for 3-4 weeks, making them perfect for gift-giving or slow enjoyment throughout the holiday season.
Tools you’ll need
- 9-by-13-inch baking pan
- parchment paper
- small saucepan
- wooden spoon
- large mixing bowl
- whisk
- offset spatula or spoon
- instant-read thermometer (optional)
- sharp chef's knife
- cutting board
- cooling rack
- airtight container
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