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Danish Honey Cake with Fried Fruit

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Adjust Servings:
150 g Honey
150 g Brown sugar
150 g Butter
4 pcs Egg
300 g Wheat flour
200 g Candied orange peel
4 tsp Cinnamon
1 tsp Clove ground
2 tsp Baking soda
1 pinch Salt

Danish Honey Cake with Fried Fruit

  • Vegetarian (Ovo-lacto)
  • 50 min
  • Serves 6
  • Easy




This recipe’s from a new and trendy book «Copenhagen food» that I bought in Denmark this autumn. Personally, I enjoy going to bookstores because time flies when I browse all those bookshelves, especially in the cooking section. I just couldn’t force myself to leave that bookstore in Copenhagen with so many wonderful books I found there! I eventually left the store but with as many as 4 thick books though I came there for a specific book. And the today recipe’s from this specific book where a restaurateur and food writer Trine Hahnemann tells about her life in Copenhagen, about the city itself, Danish cuisine, and shares some family recipes. This honey cake with fried fruit comes from her childhood; her friend’s mum would make smaller versions of this, and the kids loved it.

This simple, quick-mix cake with easy-to-remember ratios makes a real family recipe. It’s somewhat spicy and sweet, and best eaten with butter and tea on a cold winter day.

Use any dried fruits you like. I usually use dried oranges or mixes of different fruits. If dried fruits are kind of solid, soak them in warm water with a drop of rum or orange liquor, if desired.

Bakeware used can also be different: small muffin tins, one large cake pan or a few smaller ones.

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Preheat the oven to 180C.


In a small saucepan, melt the honey, butter and sugar until sugar is completely melted. Let cool down a bit.
Beat in the eggs one at a time.


In a bowl, sieve the dry ingredients – flour, spices, salt, and baking soda. Mix until smooth. Add to the honey mixture and stir until smooth. Mix in the dried fruits.


Line the baking pan with parchment paper. The cake rises very well in the oven, so fill the pan 1/3 full with the batter.


Bake for 25-30 min until brown on top. The time of baking depends on how big your baking pan is.
Transfer to the rack to chill.
Serve completely chilled. Keep in an airproof container. Enjoy!

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