[Sca-cooks] honey cake

[Terry Decker]

In a way, panforte is.  It is similar to fruit cakes which are heavy on
fruit and light on cake.  The flour in the recipe appears to be for reducing
the stickiness of the honey and stiffening the matrix.

Bear


Ya know Bear, when you put it like this, it sounds like the precursor to
fruitcake...
Olwen, going home soon

>Most of what were called cakes are unleavened small loaves of a small
>amount
>of grain or grain meal with a lot of honey for binder.
>
>Panforte, which I have previously mentioned is a mixture of nuts, fruit,
>spices, honey and a little flour baked to give it a firm shape.  The
>lebekuchen and gingerbread recipes of the period appear to be similar.
>Bear