Honey Rye Cake Recipes

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HONEY CAKE III



Honey Cake III image

This is an easy-to-make recipe, and it tastes great. It's a simple cake made from scratch, flavored with honey and orange.

Provided by SNOWWHITE934

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup honey
½ cup vegetable oil
4 eggs
2 teaspoons grated orange zest
1 cup orange juice
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 62.6 g, Cholesterol 62 mg, Fat 11 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 2 g, Sodium 264.5 mg, Sugar 41.8 g

DARK GINGER RYE CAKE WITH YOGURT AND HONEY



Dark Ginger Rye Cake With Yogurt and Honey image

Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.

Provided by Andrew Tarlow

Categories     Bon Appétit     Cake     Ginger     Yogurt     Honey     Molasses     Cinnamon     Dessert     Beer

Yield Makes one 10-inch cake

Number Of Ingredients 23

Nonstick vegetable oil spray
1 cup robust-flavored (dark) molasses (not blackstrap)
1 cup stout
1/2 teaspoon baking soda
1 1/2 cups rye flour
1/2 cup all-purpose flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
1 cup granulated sugar
1 cup (packed) dark brown sugar
1 teaspoon finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup virgin coconut oil, melted, slightly cooled
1/4 cup vegetable oil
1/4 cup honey
2 cups plain whole-milk yogurt
Special Equipment
A 10-inch-diameter springform pan

Steps:

  • Preheat oven to 350°F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
  • Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
  • Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
  • Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
  • Do Ahead
  • Cake can be made 3 days ahead. Store tightly wrapped at room temperature.

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

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

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.

HONEY RYE BREAD



Honey Rye Bread image

I found a couple of rye bread recipes and a couple of honey bread recipes but none that fit the dual craving I had. So I figured this one out through trial and error. It has flax in it for added omegas and flavor. It hold well (five days so far and its still moist and flavorful.)

Provided by Sarah

Categories     Yeast Breads

Time 3h25m

Yield 1 1.5# loaf

Number Of Ingredients 9

1 cup warm water
2 tablespoons warm water
1/3 cup honey
1 tablespoon butter
1 1/2 teaspoons salt
1 cup rye flour
3 cups bread flour
2 tablespoons ground flax seeds
2 teaspoons active dry yeast

Steps:

  • 1) Add ingredients to your bread machine in the order the manufacturer recommends.
  • 2) Select basic setting, 1.5 pound loaf size and medium crust, then let tell it to start.
  • 3) Check toward the end of the mixing cycle, scrape down the sides of the bowl with a plastic or silicon spatula to mix in any remaining flour. If it seems too dry add a bit of water. if it seems too wet, add a bit of flour.

Nutrition Facts : Calories 2266.7, Fat 23.2, SaturatedFat 8.7, Cholesterol 30.5, Sodium 3619.9, Carbohydrate 463.5, Fiber 28.4, Sugar 95.1, Protein 56.1

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