December 6 is St. Nicholas Day, and one of the Polish customs is to make spice cookies or cake on this day.
I didn’t feel like fussing with cookies, so I went hunting for a spice cake recipe with ingredients I already had.
More or less.
The recipe I settled on is here; Piernik – Polish Spice Cake.
The link should open in a new tab, so you won’t lose your place here. 🙂 Also, the photo at the link is completely different from what the recipe results in!
Of course, I had to do some modifications, so here, I will talk about what I changed.
In the ingredients:
It called for 1 cup of dark honey. I didn’t have dark honey. In fact, I didn’t even have a cup of liquid honey. What I had was some of my cousin’s creamed honey. I have no doubt using it will change a few things, from the colour to the moisture to the flavour, but I don’t expect them to be a big deal, and considering how my cousin makes his creamed honey, with a hint of maple syrup, I expect tasty results.
The next change was the 8oz, or 2 sticks, of unsalted butter.
I honestly don’t get the “sticks” of butter thing. I mean, yeah, I do see them in the stores, but my goodness, it costs more to buy butter in sticks than in pounds.
One stick equals a quarter pound of butter, or half a cup, so the recipe is calling for a cup of unsalted butter.
I don’t have unsalted butter. Just salted butter.
Usually, when I see a recipe that calls for unsalted butter, and I use salted butter, I would reduce the amount of salt elsewhere in the recipe.
This recipe doesn’t call for salt at all.
I’m not concerned. A touch of salt can wake up sweet things, and for the amount of salt in the batter, with no other salt in the recipe, we’re not going to have a salty cake or anything.
We were pretty much out of ground cloves, so for the 1 tsp in the recipe, about 3/4 of it was from whole cloves I ground in a coffee grinder.
The recipe also called for dark brown sugar. We have just plain brown sugar, or “golden” sugar.
The instructions mentioned beating mixtures at low speed, so it assumed an electric mixer would be used, but I didn’t want to fuss with it and did it by hand.
The instructions said to pour the batter into prepared loaf pans and bake at 350F for 45-55 minutes, or until a toothpick comes out pretty much clean. All ovens are different, so I set the timer to 50 minutes, then checked it with a steel chopstick. Because of course, I don’t have toothpicks.
It came out with batter stuck to it, so I added 10 minutes, then tested again.
Then I added another 10 minutes and tested again.
Then I added another 5 minutes and tested again!
Finally, the chopstick came out clean!
I don’t know why this took so much longer to bake than the recipe stated. Going from 45-50 minutes to 75 minutes can’t be completely put to differences in ovens. Whatever the reason, if you try this recipe, make sure to do the toothpick test (or chopstick, as the case may be) to ensure it’s done!
After letting it cool, I just had to taste test it for this post. 😀
As far as texture goes, it’s more “banana bread” than “cake”. It has a slightly crisp crust outside, with a lightly dense, spongey inside. The combination did make it a bit harder to cut! 😀
While sweet, is it nowhere near as sweet as I expected it to be! Not with so much sugar and honey in it. Using the salted butter was fine; there was no noticeable salty taste. I also don’t really notice a coffee taste, either, even though there was quite a bit of strong coffee in there. All the flavours blended together quite nicely, and no one flavour stands out more than the others. I found spreading a little bit of butter on my slice brought out the flavours, more.
It’s also drier than I would expect either a cake or most quick breads to be, though it is definitely moist.
From what I’ve read in other recipes, they can become moister with time.
I don’t expect these to last long enough for us to find out. 😀