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Polish piernik spice cake recipes can vary widely from town to town. Some are light, others dark. Some have dried fruits and nuts, some are cut into layers and iced with chocolate. This recipe is for a dark, moist “gingerbread.” Gather the ingredients. In a small saucepan, combine honey, coffee, butter, and spices.
1 cup (350gms) liquid honey (use a dark, flavourful honey, or use half buckwheat honey, if you have it) Preheat the oven to 350°F (180°C). Grease a 10 or 12 cup (2.4-2.6l) non-stick Bundt pan well. You can also bake the cake in two 9″x 5″ loaf pans.
Pour the batter into the greased Bundt pan. Bake for 50 to 55 minutes, until a wooden toothpick inserted into the center of the cake comes out clean. If you are making the honey cake in the smaller Bundt pan, it will take the longer time to cook, as it is higher. It will also rise above the pan, but will settle somewhat after cooling.
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