Eggless rye honey cake

Yield: 1 4x8 loaf

Measure Ingredient
⅓ cup Honey
¾ cup Water
½ cup Sugar
2 cups Rye flour; finely milled
½ teaspoon Baking soda
2 teaspoons Baking powder
1 teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Allspice
⅛ teaspoon Cardamom
¼ cup Pecans; broken or
\N \N Almonds, shredded
1 tablespoon Orange rind; grated
¼ cup Citron; chopped

This quickbread is much better tasting than it sounds. I hesitated to make it for years and when I finally did I was quite surprised with the results.


From Joy: It keeps for weeks and toasts well. Age it three days in a plastic bag or tin box before eating it.

Preheat oven to 350 F. Have all ingredients at about 75 F.

In the top of a double boiler, heat the honey, water and sugar until small bubbles start to appear. Remove from the heat and beat in dry ingredients.

Beat 10 min with an electric mixer. Stir in the nuts, rind and citron.

Pour batter into a bread pan and bake for about 1 hr with a pan of water on the bottom shelf of the oven.

From the Joy of Cooking.

I have often made this without the nuts and citron or some of the spices and it has always turned out well. The orange rind however is critical, at least it is for my palette. -JW Posted by Jim Weller Imported by Phillip Waters 1\\24\\97 from Fido cooking echos.

From: Jim Weller

Date: 01-20-97 00:56

Similar recipes