Honigkuchen (from Holland)

A dense honey loaf leavened partly by a piece of ready-risen bread dough, in the older Continental manner. The dough is the hinge: it must be fully risen yeast dough, and the batter needs a slow oven or the honey will scorch before the centre sets.

• The bread doughOne pound of "raised" dough means plain white yeast dough that has already proved once — roughly the amount made from 2 to 2 1/2 cups of flour. Bought pizza or bread dough, left at room temperature until puffy, works. Cut it into small pieces before mixing or it will never disperse into the honey.
• Cinnamon by weightHalf an ounce of ground cinnamon is about 2 tablespoons, which is very forward even for a spice cake of this type. Most modern palates will be happier with 2 to 3 teaspoons, with the cloves and nutmeg kept to a pinch each as written.
• Honey measureA pound of strained honey is about 1 1/3 cups. "Strained" simply means filtered of comb and wax; any liquid honey qualifies. Warm it slightly so it blends into the dough rather than sitting in ribbons.
• Soda alongside yeastThe half teaspoon of soda is there to neutralise the acidity of the honey and the fermented dough and to give a little extra lift. Add it with the cup of flour, and get the loaf into the oven promptly once it is in.
• ConsistencyWith this much honey and only a cup of added flour the mixture will be a thick, sticky batter rather than a dough. Work in a little more flour if it will not hold a mound on the spoon; it should be spreadable, not pourable.
• Citron and candied gingerA quarter pound of "chipped" citron means candied citron peel cut in small dice — candied orange or lemon peel substitutes without complaint. An ounce of candied ginger is about 2 tablespoons, chopped fine.
• Oven and tinNo temperature is given. Bake in a greased and lined large loaf tin — the quantity is generous, so use two smaller tins if the batter comes above two-thirds up the sides — at 325F, allowing 60 to 75 minutes, until a skewer comes out clean; honey cakes brown early, so tent with foil once the top is deep gold.
• The meringue decoration"Almond fancy meringues" are presumably small piped meringue shapes with ground or slivered almonds, set on the loaf; nothing in the recipe suggests they are baked with the cake. Since only two of the four whites are used in the batter, the spare pair would conveniently serve for them, though the recipe does not say so.
• Yield and keepingOne loaf, 10 to 12 slices. Like most honey cakes it improves after two or three days wrapped closely; add the meringues only when you are ready to serve, as they soften on contact with the cake.