Eggless Rye Honey Cake

Title:
Eggless Rye Honey Cake

Yield:
1 4x8 loaf

Categories:
Quickbreads,
Grains




Ingredients:





   1/3 c  Honey


   3/4 c  Water


   1/2 c  Sugar


     2 c  Rye flour; finely milled


   1/2 ts Baking soda


     2 ts Baking powder


     1 ts Cinnamon


   1/2 ts Cloves


   1/2 ts Allspice


   1/8 ts Cardamom


   1/4 c  Pecans; broken or


          Almonds, shredded


     1 tb Orange rind; grated


   1/4 c  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.


 ~JW


 


 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