Honey Rye Cake Recipes

HONEY & RYE CAKE

Honey & Rye Cake image

A different version of honey cake - I don't think I have ever seen one with rye flour in it. Adapted from an very old holiday issue of Good Housekeeping. A good snack cake to have with your tea.

Provided by HeatherFeather

Categories Dessert

Time 1h30m

Yield 14 serving(s)

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 cup medium rye flour
2/3 cup honey
1/3 cup granulated sugar
1/4 cup canola oil
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 large eggs
1/4 cup water

Steps:

Preheat oven to 275 F and grease& flour a square 8"x8" cake tin.
Using a mixer on low speed, beat together all ingredients until well mixed, scraping down sides of the bowl as needed.
Scrape into the pan and bake for about 75 minutes, or until a toothpick tests clean.
Let cool completely in the pan.
Cut into 14 small slices.

Nutrition Facts : Calories 171.7, Fat 4.8, SaturatedFat 0.6, Cholesterol 30.2, Sodium 274, Carbohydrate 30.8, Fiber 1.4, Sugar 18.2, Protein 2.6

ORANGE-SPICED RYE HONEY CAKE

Orange-Spiced Rye Honey Cake image

Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.

Provided by Jeffrey Yoskowitz

Categories Rosh Hashanah/Yom Kippur Cake Bake Winter Fall Honey Rye Orange Spice

Yield Makes 1 (9x5-inch) loaf / Serves 10-12

Number Of Ingredients 14

Ingredients

1 1/2 cups vegetable oil, plus more for greasing the pan
3 large eggs
1 cup sugar
1 cup pure honey
3/4 cup lukewarm coffee (brewed and cooled slightly)
1 teaspoon packed orange zest
1 1/2 cups all-purpose flour
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

Preheat the oven to 350ºF. Generously grease a 9x5-inch loaf pan with oil.
In a large bowl, whisk together the 1 1/2 cups of oil, the eggs, sugar, honey, coffee, and orange zest. In a separate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Make a well in the center of the flour mixture and pour in the egg mixture, then stir with a fork or a whisk until the batter is smooth and free of lumps.
Pour the batter into the prepared pan and bake for 50 to 55 minutes, until set in the middle-the cake should hold firm when lightly pressed on top. Be careful not to leave it in the oven for too long or it will dry out.
Let the cake cool in the pan for at least 30 minutes-1 hour for a Bundt cake (see note)-before very carefully inverting it and removing the pan. Slice and serve with fresh fruit and tea.

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