Instructions: 200 OC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

The Story:
The rural origins of Appenzell cookery are evident even in this substantial honey cake. It is very fashionable during the festivities at the end of the year to serve a spiced honey cake following the example of the famous triangular "Biberli", which also blends honey and spices.

This recipe is
inspired by the "Bacheschnitte" which are served on the "Funkensonntag", a spring festival held to exorcise all the evil spirits of winter by fire.

The recipe:
Gently heat the honey in a copper bowl or a bain-marie.

Heat the milk with the sugar separately then add to the honey and stir well over a low heat. Leave to cool.

Put the flour into another bowl and stir in the honey mixture and then the other ingredients.

Work all these together to a smooth consistency .

Place a greased flan ring (22 ... 24 cm diameter, 3.5 cm high) on a baking tray and fill with the mixture.

Brush the top with milk and score a decorative pattern on the surface using a fork.

Bake in the oven for 30 minutes at 180 oC (test with a needle).

When cold, decorate with icing.

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