Honey and Currant Cake

Honey and Currant Cake

Makes: One 9-inch cake • Time: 1 hour

Typically served during the holidays and on other special occasions, Swedish honey cakes are part of a tradition that spans centuries. Many attribute the origins to ancient Egypt! In the classic currant cake recipe, a mixture of honey and flour is left to ferment for weeks—or even months—but this version speeds up the process.


  • Butter, for greasing
  • ¾ cup brown or muscovado sugar
  • Scant ½ cup honey, plus more for serving
  • 1½ cup flour
  • 1 egg
  • ½ tsp. baking soda
  • ½ tsp. ginger
  • ½ tsp. cinnamon
  • ½ tsp. cardamom
  • ½ tsp. allspice
  • Zest of 1 orange
  • Generous handful of currants
  • Hafi lingonberry jam, for serving


1. Preheat the oven to 300°F. Grease a 9-inch cake pan with butter and line the bottom with parchment paper.

2. In a small saucepan, heat the sugar, honey, and ¼ cup water until the mixture comes to a boil. Immediately remove from the heat and let cool.

3. Using a wooden spoon, stir in the flour until the mixture becomes homogenous. Add the egg and stir until well combined. Stir in the baking soda, ginger, cinnamon, cardamom, allspice, orange zest, and currants. If necessary, use your hands to mix the batter together, as it will become very thick.

4. Pour the batter into the prepared cake pan and bake until a knife inserted into the middle comes out clean, 30 to 40 minutes.

5. Serve with additional honey and lingonberry jam.


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