With the winter holidays right around the corner, it’s best to start thinking about what you’re going to bring to all those family get-togethers or work parties you may or may not be looking forward to. If you fall into the “baking something quick at the last second” category, you’re probably going to have a stressful holiday. However, there’s another path you can take toward holiday food preparation—it’s called the “bake now and wait” path. Certain recipes, such as these German Manuka honey cake bars, must be made well in the future to allow them time to mellow out slightly.
Admittedly, these delicious Manuka honey cake bars cannot be enjoyed for several weeks, due to the inclusion of liquors that are too harsh for an initial tasting, but when you do get to finally enjoy them, the incredible flavors are unlike anything you’ve ever tried. So, if you think you have the patience for this endeavor, let’s get started on those Manuka honey cake bars!
Ingredients for German Manuka Honey Cake Bars
- 5 cups of all-purpose flour
- 1 teaspoon of cloves, ground
- 1 teaspoon of cinnamon, ground
- 1½ teaspoons of baking soda
- 1½ teaspoons of salt
- 2 cups of almonds, finely chopped
- 1 four-ounce container of candied orange peel, chopped
- 1 four-ounce container of candied citron, chopped
- 2 cups of Manuka honey
- 2 cups of granulated sugar
- 3 eggs, beaten well
- 4 tablespoons of whiskey or bourbon
- Frosting: 1½ cups of powdered sugar
- Half-and-half or milk
Directions for German Manuka Honey Cake Bars
- To begin, preheat your oven to 350 degrees Fahrenheit before greasing a 12-inch by 18-inch baking pan.
- Using a large bowl, mix together the flour, the cloves, the cinnamon, the baking soda, the salt, the almonds, the candied orange peel, and the candied citron.
- In a medium-sized, heavy saucepan, mix together the Manuka honey, the sugar, and the whiskey or bourbon. Heat over a low-heat flame, stirring only until the sugar has dissolved. Remove the saucepan from the heat and allow the mixture time to cool until it’s only marginally warm.
- Add in the eggs one at a time, beating the mixture after every addition. Then, add this mixture to your flour mixture, mixing until blended well.
- Using lightly wet hands, press the batter into your readied baking pan and smooth the top using a rubber spatula or large spoon.
- Bake the cake between 20 and 25 minutes until it’s lightly browned and a toothpick or fork inserted into the center comes up clean. Place the cake onto a wire rack to cool.
- You can prepare your cake frosting by mixing powdered sugar together with a couple of tablespoons of half-and-half or milk until the mixture can be spread easily.
- Frost the cake over its top using a spoon. Trim the edges before cutting the cake into 32 bars and removing them from the pan.
- Store the cake bars in a tightly covered container at room temp, allowing them time to age between one and four weeks.
- The bars can be rolled in nuts or fruit (pictured) for an added treat!
Photo By Daniel_Dash