Step by step recipe:

1. 5 min.
   Preheat oven to 180°C or 356°F.
   
   Melt 60 g butter in a small pan on low heat, then set aside.
2. 3 min.
   In another pan, put 125 g honey.
3. 3 min.
   Heat 100 ml water and pour into pan with honey. Add 60 g brown sugar, mix well to dissolve, and add 1 tablespoon rum and a pinch of salt.
4. 3 min.
   Pour this mixture into a food processor bowl, then add 125 g flour, 125 g rye flour and 10 g baking powder.
5. 2 min.
   Add 12 g gingerbread spice mix.
6. 2 min.
   Then 1 egg and melted butter, not too hot.
7. 3 min.
   Switch on food processor (if you have a Kenwood, use the "K" Beater) and knead at slow speed 2 or 3 minutes, until mix is homogeneous.
8. 3 min.
   Pour mixture into a cake mould, non-stick if possible.
9. 40 min.
   Cook for about 40 minutes.
   
   Don't turn out immediately, but allow cool slightly first.