Honey rye cake #1
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Honey |
| ¾ | cup | Water |
| ½ | cup | Sugar |
| 2 | cups | Fine milled rye flour |
| ½ | teaspoon | Soda |
| 2 | teaspoons | Baking powder |
| 1 | tablespoon | Cinnamon |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Allspice |
| ⅛ | teaspoon | Cardamon |
| ¼ | cup | Pecans or almonds |
| 1 | tablespoon | Grated orange rind |
| ¼ | cup | Finely chopped citron. |
Directions
This tea bread will keep for weeks and should be aged at least three days before slicing. It toasts and broils well and is sweet enough to be a dessert. Recipe #1 is from the Joy of Cooking and recipe #2 is my less sweet, lemony version.
Preheat oven to 350. In a double boiler heat until near boiling the water, honey and sugar. Remove from heat and thoroughly beat into the mixture the flour, soda, baking powder and spices. Add and mix the nuts, rind and citron. With a rubber spatula press the dough into a loaf pan and bake one hour. Remove from oven, invert pan and tap out onto a cake rake to cool. Submitted By JIM WELLER On 05-02-95