Spice Cake – Perník


9×13 baking dish
Prep: 25 min.
Bake: 350F 30 min.
Total: 55 min.

1 1/2 cups all purpose flour
1 cup granulated sugar
Spices: If you have Czech spice packet (Kyprici prasek do perniku) use 1/2 packet = 1 Tbsp. If not mix these spices:
10 whole cloves or 1/4 tsp ground
1 cinnamon stick or 1 tsp ground
10 all spice or 1/2 tsp ground
2 anise stars (if you have)
1/2 tsp whole fennel seeds
1/2 tsp whole anise seeds
2 tsp baking powder
3 Tbsp unsweetened cocoa powder (sifted)
2 eggs
1/3 cup oil
1 cup milk
1/4 cup walnuts

Powdered sugar or Chocolate frosting

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  1. My batter was a little runnier than yours appeared to be. I’m hoping it cooks ok. If not any suggestions on second trial run? All liquid was measured in regular measuring cup and dry ingredients in the small cups. Only thing I used different is olive oil because that’s all we keep in our house other than coconut oil. Thanks for any tips- I’m being compared to the memory of his grandma’s version.

    1. How did it turn out? The only thing I am thinking is that it might be runnier because every flour hydrates differently. So for the second time I would recommend adding more flour.

      1. It turned out well the first time. I was a little more free with the flour this time and the batter does seem a little thicker. My husband loves this receipe and for someone who can’t cook it’s really very easy. Thank you so much for sharing!

        1. I am happy to hear. 🙂

  2. Hello Thank you for your recipe. I have the Czech packet that says Prasek do perniku but I am wondering if I still need to add baking powder or not as I think there is some inside the packet. Is it just the spices I don’t include? Could I use the whole packet? I feel like there isn’t that much spice inside? Thank you

    1. Hi Monika, yes you do need to add baking powder since there is not enough in the packet. Yes you can use whole packet if you prefer stronger taste. 🙂

  3. We also used to grind up pernik and use it as a topping along with sugar and butter on prune dumplings.

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