9 oz. honey
3 1/2 oz. sugar
Salt
1 egg
1/2 bottle rum flavoring
3 drops lemon flavoring
Pinch of ground nutmeg
Pinch of ground cloves
1 level tsp. ground cinnamon
3/4 lb. plain flour
4 level tsp. baking powder
3 oz. chopped almonds
3 oz. candied orange & lemon peel, chopped

ICING:

2 oz. sugar
2 tbsp. water

For the mixture: Put the honey, sugar and salt into a pan and heat slowly. When melted, pour into a bowl and set aside to cool. When almost cold, stir in the egg, the flavorings and the spices and gradually 2/3 of the flour, mixed and sieved with the baking powder. Fold in the almonds and the candied peel. Work the rest of the flour into the mixture to form a smooth dough. If the mixture is sticky, add a little more flour. Roll out the dough to about 1/4 inch thickness, put it onto a greased baking sheet and place high in the oven. Oven: Moderately hot. Baking time: 15-20 minutes.

For the icing: Boil the sugar and the water together, stirring constantly on full heat until all the water has evaporated and large bubbles form. But do not brown. Quickly spread this icing over the hot cake. When cool, cut into fingers about 1 inch by 2 inches.