Honey Cake
I am not really sur why it got the name Honey Cake when there is no honey in this recipe but here it goes:
2 dl water
2 1/4 dl syrup
2 1/4 dl sugar
1/2 tsp ginger
1 tsp cinnamon
2 eggs
350 g flour
1 tsp baking soda
Frosting:
100 g margarine
200 g powdered sugar
1/4 tsp rum extract
1 tsp vanilla extract
a little milk if needed to soften the frosting (add 1 tsp at a time)
100 g melted chocolate for coating the cake and decorative sugar pearls, if desired
Start by heating the sugar, syrup, and water together in a pot until the sugar dissolves. Note that the mixture should not boil; it should only be heated until the sugar is dissolved. Add the cinnamon and ginger and allow the mixture to cool.
Whip the eggs well and pour the syrup mixture in while the mixer is running.
Add the flour and baking soda, and mix together with a spatula. Divide the batter between two large greased springform pans. Bake at 180°C for 20 minutes, or until a toothpick comes out clean when inserted into the cake.
Let the cake layers cool, then spread the frosting between the layers. Melt the chocolate over a water bath and coat the cake with it. If using decorative sugar, sprinkle it over the melted chocolate; personally, I find it prettiest to only place it on the edges of the cake.