10 1/2 oz. honey or syrup
5 1/2 oz. sugar
2 oz. butter
Little salt
8 tbsp. made black coffee
1 1/8 lb. plain flour
1 packet baking powder
1 egg
4-6 drops bitter almond flavoring
1 bottle rum flavoring
1/2 level tsp. ground cloves
1 level tsp. ground cinnamon

ICING:

2 oz. icing sugar
About 1 tsp. hot water

For the mixture, mix together honey, sugar, fat, salt and coffee; heat them slowly. When they have melted, set aside to cool.

Sieve the flour and baking powder together into a bowl, make a well in the center and stir in the egg, flavorings and spices. Gradually add the cold honey mixture and stir thoroughly together. If the dough is too stiff, add a little more coffee.

Spread the mixture onto a greased baking sheet with a palette knife dipped in hot water. If the baking sheet has an open end, fold together several layers of greased paper to close the opening and prevent the mixture running off the sheet. Put the baking sheet high in the oven. Oven preheat for 5 minutes at very hot, bake at moderate. Baking time about 20 minutes.

For the icing: Sieve the icing sugar and stir in enough hot water to make a heavy dropping consistency. Immediately the cake is baked spread on the icing. Then cut into oblongs, cool and store in an airtight tin.