In a large bowl, mix the sugar, cinnamon, cloves, allspice and eggs. Stir in the milk and oil and mix in the bicarbonate of soda. Place honey in a small saucepan and bring to the boil. Stir honey into the bowl. Mix flour into the bowl. Fold in the raisins and walnuts. Stir with a sturdy spoon for 10 minutes. Allow the mixture to sit 1 hour.
Preheat oven to 170 C / Gas 3. Lightly grease four 450g (1 lb) or similar sized loaf tins. Fill each loaf tin with about 5cm of the mixture.
Bake 1 hour 15 minutes in the preheated oven, until a skewer inserted in the centre of a loaf comes out clean. It will be brown in colour and will be cracked on top.
According to my fiancé who is Slovak this recipe is nothing like gingerbread hence it contains little or no ginger spice whatsoever. It is a unique middle European recipe.
We make it with a 20g sachet of "Pernik" spices ( which cannot be purchased here thanks to Dr Oetker ) and a 20g sachet of vanilla sugar supplied by Dr Oetker which gives it the unique "Pernik taste". We also add 2 teaspoons of honey and 2 teaspoons of plum jam to the mixture because it does give it a moist and caramelised flavour.
We also use 3 cups of strong bread flour (Tesco), 2 cups of white sugar, 2 cups of milk, 3/4 cup of oil, 1 teaspoon of bicarbonate of soda,1 teaspoon of salt,1 tablespoon of cocoa powder and 2 eggs.
Once it is cooked and cooled down we spread more plum jam on the top and sides of the cake and pour over 150g of melted milk chocolate combined with a tablespoon of oil to make the chocolate easier to work with.
I don't know how one can compare this to gingerbread, it tastes nothing like gingerbread but it is the most stunning cake. - 11 Oct 2014
A nice warm after taste from the Cloves and Allspice. Perhaps a little mild for some tastes. Not sure about adding the boiled honey to the mix, so allowed to cool. in case the honey cooked or scrambled the eggs. Worked out well, nicely risen in the middle. Will cook again - 23 Sep 2013