Ginger cake with raisins and almonds

In order for the cake to acquire a beautiful brown-golden hue, honey is added to the dough, and for flavor, you need to season the cake with cinnamon.

Ingredients

• Almond plates - 50 g
• Seedless raisins - 50 g
• Ground ginger - 2 tsp
• Ground cinnamon - 1 tsp
• Wheat flour - 230 g
• Soda - 1 tsp
• Butter at room temperature - 180 g
• Liquid honey - 12 tbsp. l.
• Soft brown sugar - 110 g
• Milk - 6 tbsp. l.
• Eggs (lightly beaten) - 2 pcs.
• A pinch of salt
• Butter for greasing the mold

Directions

1. Turn on the oven to preheat to 160 degrees. Grease a rectangular mold with oil, about 1 kg in volume.
2. In a large bowl, combine flour, salt, soda, nuts, dried fruits and spices.
3. Melt butter, honey and sugar in a heavy saucepan over low heat. Remove the pan from the stove, let the mass cool slightly, and then add eggs and milk to it, mix well. Gradually add flour mixture to this mass, knead a homogeneous dough.
4. Transfer the dough to the prepared pan and place in the preheated oven, bake the gingerbread muffin for about 1.25 hours. Remove the cake from the oven, let cool for about 10 minutes, then remove from the mold and leave the gingerbread cake at room temperature until completely cooled. Cut cooled cake into slices. If desired, softened butter can be served with the cake.