Happy New Year, everyone!
I thought we could start the New Year off sweetly with this rye-based Honey Cake. I've never made anything like this before, so will be very interested to see what it's like and to hear what experiences others have. I have a secret, hidden hope that it's like the honey cake with glorious chunks of crunch sugar in it that is sold commercially in Belgium, where I've spent some time. Regardless, I'm sure it will be delicious!
Also -- sorry for the tardiness in getting this forum post up. Thanks for your patience!