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  • Eggless Rye Honey Cake

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    Eggless Rye Honey Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/3 c. Honey
    • 3/4 c. Water
    • 1/2 c. Sugar
    • 2 c. Rye flour, finely milled
    • 1/2 tsp Baking soda
    • 2 tsp Baking pwdr
    • 1 tsp Cinnamon
    • 1/2 tsp Cloves
    • 1/2 tsp Allspice
    • 1/8 tsp Cardamom
    • 1/4 c. Pecans, broken or possibly Almonds, shredded
    • 1 Tbsp. Orange rind, grated
    • 1/4 c. Citron, minced

    Directions

    1. 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.
    2. JW
    3. From Joy: It keeps for weeks and toasts well. Age it three days in a plastic bag or possibly tin box before eating it.
    4. Preheat oven to 350 F. Have all ingredients at about 75 F.
    5. In the top of a double boiler, heat the honey, water and sugar till small bubbles start to appear. Remove from the heat and beat in dry ingredients.
    6. Beat 10 minutes with an electric mixer. Stir in the nuts, rind and citron.
    7. Pour batter into a bread pan and bake for about 1 hr with a pan of water on the bottom shelf of the oven.
    8. I have often made this without the nuts and citron or possibly 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
    9. echos.

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